0.5
lb
fresh asparagus 1
Avocado, average, fresh 2
tbsp
fresh lemon juice 1
red hot chile peppers, seeded and minced 1
tbsp
minced onion, red 0.5
tsp
salt 1
medium tomatoes, diced
Directions
1 Cut off the tough ends of the asparagus, and cut the stalks into 1-inch pieces. 2 Steam in a cup of water for 10 minutes or until soft; drain. 3 Cut the avocado, and scoop out flesh. Place in a food processor with the lemon juice, chile, red onion, and salt. 4 Add the cooked asparagus, and puree until smooth. 5 Stir in the tomatoes and serve immediately.
Additional Information
To prevent discoloration when storing, lightly press plastic wrap directly on the surface of the dip to make an airtight seal.
Ingredients | Makes Servings
Directions
