Asparagus is coming hard into season where I am, and cheap, so I always like
this recipe when some is left over.

8 oz cream cheese softened
1/4 C. cooked asparagus, pureed
2 TBS finely ground pecans or almonds

Cream the cheese until smooth and mix with the puree. Stir in the ground
nuts and mix well. I like to fill celery stalks with it. Simple and good.