Recipe - Canyon Ranch Guacamole

12 ounce Asparagus or 2cups chopped;
lightly steamed
2 One fourth teaspoon Fresh lemon juice
3 tablespoon Chopped onion
1 lg Tomato; chopped
Three fourths teaspoon Salt; optional
One half teaspoon Chili powder
One fourth teaspoon Cumin
One fourth teaspoon Black pepper
1 Garlic clove; minced
1 ds Tabasco sauce
1/3 cup Light sour cream

Combine all ingredients in a blender and blend until smooth.

Transfer guacamole to a bowl. Cover tightly and refrigerate several hours
or overnight before serving. Makes 3 cups (12 1/4cup servings).

*REF Canyon Ranch Cooking: Techniques & Tips, by Jeanne Jones

Notes: If you're using frozen asparagus spears, it is not necessary to
steam them; just thaw to room temperature.

Sent by Pat Hanneman; Recipe provided by Orlando Ramirez
www.pressenterprise.com/news/895008373.html on 05/13/1998(Wed) and
converted by MC_Buster.

Recipe by: Jeanne Jones (*see ref)

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 13,
1998