1 Boil 2 cups of water in a medium saucepan over high heat. Boil asparagus 2 to 5 minutes, or until tender. 2 Drain and rinse under cold water to cool completely. Pat dry. 3 Place the asparagus in the bowl of a food processor fitted with a chopping blade. Process for 30-60 seconds, or until smooth. Add the sour cream and seasoning. Process for 30 more seconds, or until smooth. 4 Transfer the mixture to a medium, airtight plastic container. Add chopped tomato, mixing until evenly combined. 5 Refrigerate for at least 2 hours or up to 2 days for the flavors to blend.
Additional Information
The great taste of guacamole for those days when you can't find ripe avocados! Adding fresh cilantro, minced garlic, jalapeño, or other fresh ingredients will give this recipe even more flavor.
Ingredients | Makes Servings
Directions
