Cannellini Bean, Asparagus, And Basil Dip - cooking recipe

Ingredients

6 -8 stalks asparagus
15 ounces cannellini beans, washed and drained well
1 garlic clove, peeled
1/4 cup olive oil
1/2 cup basil leaves
2 -3 tablespoons lemon juice
salt and pepper

Preparation

Chop off and discard the tough ends of the asparagus stalks. Chop the asparagus into pieces. Boil asparagus in some water, till asparagus is tender. Drain well.
Place asparagus in a blender with all other ingredients. Puree to desired consistency.
Serve chilled with vegetable crudites, chips or pita bread.