Use the abundant local asparagus to make guacamole

Yesterday, I told you about my take from the Collingswood Farmers Market on Saturday and that I was going to try turning some of the local asparagus I bought into asparagus guacamole. I made it last night, and guess what. It was good. I was a little skeptical going into it, but I like it. It's great for dipping crunchy veggies in or tortilla chips.

Here's the recipe taken from the Taste of Home website:

Ingredients

• 1 pd fresh asparagus that’s been trimmed and cut into one inch pieces
• 1/3 cup chopped onion
• 1 garlic clove
• 1/3 cup chopped seeded tomato (I didn’t seed)
• 2 tbsp reduced-fat mayonnaise
• 1 tbsp lemon juice
• ½ tsp salt
• 3.4 tsp minced fresh cilantro
• ¼ tsp chili powder
• 6 drops hot pepper sauce

Directions

1. In ½ inch of water, bring trimmed asparagus to a boil then reduce heat and cook until fork tender (about 5-7 minutes).
2. Drain asparagus very well and place in food processor or blender with the onion and garlic; blend until smooth.
3. In a separate bowl, combine remaining ingredients then add the asparagus mixture and combine. Chill.
4. Serve with raw veggies or tortilla chips.

Hey, don't forgot that the Westmont Farmers Market opens today. If you're in the area, stop by on your way home from work and pick up something local for dinner tonight.