Monday, June 7, 2010

Asparagus Guacamole

2 cups chopped, cooked asparagus
2 tablespoons plain yogurt or sour cream
2 tablespoons fresh lime juice
2 tablespoons minced green onion
2 tablespoons tomato salsa
1 tablespoon minced cilantro
1 teaspoon minced garlic, pressed to a paste with a pork
1/2 teaspoon cumin
salt and pepper to taste

Puree asparagus, yogurt and lime juice in food processor or blender. Stir in remaining ingredients. Serve with tortilla chips or crackers, or as a sandwich spread. Makes 1 3/4 cups.

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