Canyon Ranch Asparagus Guacamole

[Guest guest]

@@@@@

Canyon Ranch Asparagus Guacamole

 

2 cups (approximately 1 pound) chopped lightly steamed asparagus*

2 1/4 teaspoons fresh lemon juice

3 tablespoons chopped onion

1 large tomato, chopped

3/4 teaspoon salt, optional

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1 garlic garlic, pressed or minced

Dash Tabasco sauce

1/3 cup light sour cream

 

 

 

 

 

*If you're using frozen asparagus spears, it is not necessary to steam them

(just thaw them to room temperature).

 

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.

 

Makes 3 cups, or 12 (1/4-cup) servings

 

Author: Canyon Ranch Cooking: Bringing the Spa Home, by Canyon Ranch, Inc. and

Jeanne Jones, 1998

Source: WhatsCookingAmerica.com

Formatted by Chupa Babi: 04.06.08

 

" We have served this asparagus guacamole at Canyon Ranch since the day we opened

and it has always been extremely popular with our guests. Because it is so

unusual it was an immediate favorite with the press whenever articles were

written about our Southwestern cuisine. Serve it with fat-free baked tortilla

chips for your next fiesta. "

 

 

-----

 

 

 

 

______________________________\

____

You rock. That's why Blockbuster's offering you one month of Blockbuster Total

Access, No Cost.

http://tc.deals./tc/blockbuster/text5.com