Asparagus Guacamole

Asparagus Guacamole

Metric Ingredient Imperial 225 g fresh asparagus, cut into pieces 1/2 lb 30 ml canned diced green chili peppers, drained 2 tbsp 15 ml onion, chopped 1 tbsp 10 ml tomato paste 2 tsp 10 ml fresh lemon or lime juice 2 tsp 1 ml garlic powder 1/4 tsp 1 ml ground cumin 1/4 tsp .5 ml salt 1/8 tsp .5 ml pepper 1/8 tsp

Cook asparagus in small amount of boiling water for 6 to 8 minutes or until tender crisp. Drain well; pat dry with paper towels. Place asparagus in blender container. Add chili peppers, onion, tomato paste, lemon juice, garlic powder, cumin, salt and pepper. Cover; blend until smooth. Serves 4

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