Asparagus Guacamole Dip



1 bunch asparagus, woody ends trimmed away, spears cut into 2-inch lengths
Juice of ½ (one-half) large lemon (1-2 tablespoons depending upon desired tartness)
2 -3 tablespoons fat-free, plain yogurt (depending on desired creaminess)
2 tablespoons fresh chives or green onions, small chop
¼ (one-fourth) teaspoon sea or kosher salt
1 clove garlic, minced or pressed
1 teaspoon ground cumin
2 teaspoons jalapeno pepper, seeds removed and fine chop

1. Fill a large sauté pan with 1 inch of water. Bring to a boil. Add trimmed asparagus in a single layer (or overlapping just a bit) and cook, uncovered for 6 to 8 minutes until the asparagus is soft, but still bright green. It should be slightly softer then you would normally eat it. Remove from the pan and place the cooked asparagus into a bowl or pan full of ice water. This is called “shocking” the vegetables and will stop the cooking process. Once the asparagus is cooled completely, remove from ice water and dry well.
2. Place all ingredients into the bowl of a food processor and pulse until just combined and asparagus is smooth. It should be the consistency of guacamole. Taste and adjust seasoning. Keep stored in a covered container in the refrigerator for up to 3 days.

Makes: approximately 2 cups, serve with vegetables or tortilla chips

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