Michigan asparagus guacamole

By á-27053

Ingredients

• 4 c 1lb snapped Michigan asparagus
• 1 small garlic clove, minced
• 2 tsp lime or lemon juice
• 1/4 c canned, chopped green chilies
• 1/2 tsp salt
• 1/2 tsp cumin
• 2 tbsp Finley chopped onion
• 1/2 c chopped tomato

Preparation

Step 1

Cut asparagus into pieces and cook in small amount of water until tender. Drain well and cool throughly. In food processor or blender, process asparagus, garlic clove, lime juice, green chilies, salt and cumin until mixture is smooth, scrape bowl frequently. Remove from bowl and stir in onion and tomato. Chill throughly before serving with tortilla chips or cut vegetables.