Source: dLife

A spicy dip made with asparagus, avocado and tomato.

Servings

0.5 lb fresh asparagus
1 fresh avocado
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

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.

To prevent discoloration when storing, lightly press plastic wrap directly on the surface of the dip to make an airtight seal.