24 spears fresh asparagus, trimmed, coarsely chopped and steamed until tender (5 to 7 minutes)
1/2 cup edamame beans (boiled until tender, about 7 minutes)
1 tablespoon chopped cilantro
2 cloves garlic (roasted in toaster oven for 10 minutes)
1 cup Greek yogurt (such as Chobani)
4 green onions, sliced
Place all ingredients in a food processor or blender and process to desired consistency. Refrigerate one hour, or until chilled, before serving.
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Sophie Pachella is a nutritionist based in New York City and founder of EatStrong.com. She regularly contributes to websites including iVillage.com, CrumCreek and American Baby and has been featured in numerous publications including Time Out New York, Shape, Body + Soul, Women's Health and more.