No Guilt Asparagus Guacamole
From the Michigan Asparagus Advisory Board

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DVO Recipe Center
Makes 4 servings

10 1/2 ounces fresh, trimmed or frozen, cut asparagus
1/4 teaspoon garlic powder
2 teaspoons lime juice (lemon juice may be substituted)
2 Tablespoons canned green chili peppers, drained, chopped
1 Tablespoon onion, chopped
2 teaspoons tomato paste
1/8 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon white pepper

Cook asparagus. Drain well, pat dry with paper towels and place in blender. Add remaining ingredients. Blend until smooth. Dip will become less thick upon standing and will need to be stirred.

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