I could eat tons of this, and I do. You can also use canned asparagus drained, but this is amazing with the fresh (and yes, more expensive) stuff.

24 fresh asparagus spears, trimmed and halved 

1/2 cup salsa 

1  Tbs cilantro leaves 

2 cloves garlic 

4 scallions, thinly sliced 

Makes 6 servings.  In a large pan (preferably non-stick), combine the asparagus with 1/2 cup of water and bring it to a boil.   Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes.  Drain and run under cold water to cool and stop the cooking process.  In a food processor, blitz the asparagus, salsa, cilantro and garlic.  Add the scallions, and pulse several times until chunky/smooth (as you prefer).  Transfer to a serving bowl.  Refrigerate, covered, until chilled, about 1 hour.