A twist on classic guacamole made with asparagus and green chile peppers. |
Equipment
- Blender
Ingredients
- 10 ½ ounces fresh or frozen cut asparagus
- ¼ teaspoon garlic powder
- 2 teaspoons lime or lemon juice
- 2 tablespoons canned green chilies, chopped
- 1 tablespoon onion, chopped
- 2 teaspoons tomato paste
- ⅛ teaspoon salt
- ¼ teaspoon cumin
- ⅛ teaspoon white pepper
Instructions
- Cook asparagus. Drain well and pat dry with paper towels.
- Place asparagus in blender. Add remaining ingredients. Blend until smooth.
- Dip will thicken upon standing and will need to be stirred.
- Serve with tortilla chips or fresh vegetables.