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Asparagus guacamole

June 16, 2004

4 cups (1 pound) cut, trimmed, fresh asparagus; or 4 cups (2 10-ounce packages) frozen, cut asparagus

1 small garlic clove, minced

2 teaspoons lime juice

1/4 cup canned, chopped green chiles

1/2 teaspoon salt

1/2 teaspoon cumin

2 tablespoons finely chopped onion

1/2 cup chopped, seeded tomato

Cook asparagus in small amount of water until tender. Drain well and cool.

In a food processor, process asparagus and next five ingredients until mixture is smooth (30 seconds). Scrape bowl frequently. Remove from food processor and stir in onion and tomato.

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Chill thoroughly before serving with tortilla chips, cut vegetables, chicken or seafood.

Serves 4.

- Courtesy of California Asparagus Commission

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