INGREDIENTS:
1 pound Michigan asparagus, chopped and steamed
1 avocado, peeled and seeded
1 garlic clove
3 tablespoons Tabasco green pepper sauce (or 1 small jalapeno, chopped)
1/4 cup cilantro leaves, chopped
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic powder
Juice of 1 lime
1/4 cup red onion, minced
2 roma tomatoes, diced
Optional:
1/4 cup sour cream
PREPARATION:
Add all of the ingredients, except for the onions and tomatoes, to a food processor and pulse until thoroughly combined. Transfer to a bowl and gently fold in the onions and tomatoes.
