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Anaheim Asparagus Guacamole

Recipe: Anaheim Asparagus Guacamole

Ingredients

  • 1 medium Anaheim chili
  • 1 tsp olive oil
  • 5 fresh asparagus spears, ends trimmed
  • 1/2 c nonfat plain yogurt
  • 2 medium avocados, peeled, pitted and cubed
  • 1 plum tomato, seeded and diced
  • 1 Tbl green onion, chopped
  • 1/4 c fresh cilantro, chopped
  • 1 Tbl fresh lime juice
  • Dash of garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Instructions

  1. Preheat broiler. Wearing rubber gloves to protect skin, rub chile with oil and then broil for 5 minutes. Turn chile with tongs so all sides are equally charred. Transfer chile to a plastic bag, seal and let steam for about 10 minutes or until skin is loosened. Remove stem, skin and seeds from chili and dice. Set aside.
  2. Fill medium sauté pan halfway with water and bring to a boil. Prepare a medium-sized bowl of ice water. Place asparagus spears into boiling water for 3 to 4 minutes or until just tender. Remove and plunge spears into icy water to halt cooking and preserve color. When cool, remove, dry thoroughly and chop into 1-inch pieces. Transfer to blender or food processor, add yogurt and avocado and process until smooth.
  3. Transfer to a mixing bowl and stir remaining ingredients into mix. Serve with fresh tortilla chips. Yields about 3 cups.

Recipe by on.