Asparagus Guacamole

This guacamole makes a wonderful low carb, low fat substitute for delicious summer dipping. From of Florence Fabricant of the New York Times.

Ingredients:

• 1 pound asparagus, medium thick
• 2 Tbsp fresh lime juice
• 2 Tbsp onion or green onion, finely chopped
• 2 Tbsp sweet red pepper, finely minced
• 1 small canned green chili, seeded and minced (approx. 1 Tbsp) or minced fresh green chili to taste
• 1 Tbsp fresh cilantro, minced
• pinch of salt
• cayenne pepper to taste

Directions:

1. Wash asparagus, snap off the ends and simmer in water until tender, about 20 minutes. Drain and allow to cool. Cut off the tips and reserve them.
2. Cut the spears into half-inch pieces and process to a smooth puree in a blender or food processor.
3. Fold in remaining ingredients. Either fold in the tips or use them to garnish the dip. Serve raw cut vegetables.