- 24 spears fresh asparagus, trimmed and coarsely chopped
- 1/2 cup salsa
- 1 tablespoon chopped cilantro
- 2 cloves garlic
- 4 green onions, sliced
- Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
- Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.
asparagus guacamole, Guacamole recipe