|Asparagus spears||3⁄4 Can (7.5 oz) (1 Small Can)|
|Cream cheese||4 Ounce|
|Lemon juice||2 Tablespoon|
Drain asparagus, reserve liquid, mash asparagus pieces with a fork.
Place cream cheese in a basin, beat until smooth and softened, then gradually beat in asparagus pulp, mixing to a soft consistency; add a little asparagus liquid, if necessary.
Season with salt, pepper, flavour with lemon juice.