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.


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

Serves 4.

- Courtesy of California Asparagus Commission

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