Contributed by (Recipe adapted from “What’s Cooking America” at http://whatscookingamerica.net)

Ingredients

2 C chopped lightly steamed Asparagus*
2 1/4 tsp fresh Lemon juice
3 Tbs chopped Onion
1 large Tomato, chopped
3/4 tsp Salt, optional
1/2 tsp Chili powder
1/4 tsp ground Cumin
1/4 tsp freshly ground Black pepper
1 Garlic clove, pressed or minced
dash Tabasco sauce
1/3 C light Sour cream

*If you're using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).

Instructions

Combine all the ingredients in a blender and blend until smooth. Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving.

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