canyon ranch guacamole
| Measure | Ingredient |
|---|---|
| 12 ounces | Asparagus or 2-cups chopped; lightly steamed |
| 2¼ teaspoon | Fresh lemon juice |
| 3 tablespoons | Chopped onion |
| 1 large | Tomato; chopped |
| ¾ teaspoon | Salt; optional |
| ½ teaspoon | Chili powder |
| ¼ teaspoon | Cumin |
| ¼ teaspoon | Black pepper |
| 1 | Garlic clove; minced |
| 1 dash | Tabasco sauce |
| ⅓ cup | Light sour cream |
Combine all ingredients in a blender and blend until smooth.
Transfer guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving. Makes 3 cups (12¼-cup servings).
*REF -- Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones Notes: If you're using frozen asparagus spears, it is not necessary to steam them; just thaw to room temperature.
Sent by Pat Hanneman; Recipe provided by Orlando Ramirez <www.press-enterprise.com/news/895008373.html> on 05/13/1998(Wed) and converted by MC_Buster.
Recipe by: Jeanne Jones (*see ref) Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 13, 1998
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