Canyon ranch guacamole

Yield: 12 Servings

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 <> 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

Similar recipes