|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||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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