Ingredients
- 2 cups (appx. 1 pound) chopped lightly steamed asparagus
- 2 1/4 teaspoons fresh lemon juice
- 3 tablespoons chopped onion
- 1 large tomato, chopped
- 3/4 teaspoon salt, optional
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, pressed or minced
- Dash tabasco sauce
- 1/3 cup light sour cream
Preparation
If you’re using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).
Combine all the ingredients in a blender and blend until smooth.
Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving.
Makes 3 cups, or 12 (1/4-cup) servings
