Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  asparagus
                        OR 2-cups chopped -- lightly steamed
  2 1/4      teaspoons  fresh lemon juice
  3        tablespoons  chopped onion
  1              large  tomato -- chopped
     3/4      teaspoon  salt -- optional
     1/2      teaspoon  chili powder
     1/4      teaspoon  cumin
     1/4      teaspoon  black pepper
  1                     garlic clove -- minced
  1               dash  tabasco sauce
     1/3           cup  light sour cream

Preparation:

Combine all ingredients in a blender and blend until smooth. Transfer guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving. Makes 3 cups (12 1/4-cup servings). *REF -- Canyon Ranch Cooking: Techniques and Tips, by Jeanne Jones Notes: If you're using frozen asparagus spears, it is not necessary to steam them; just thaw to room temperatur

Nutritional Information:

10 Calories (kcal); trace Total Fat; (16% calories from fat); 1g Protein; 2g Carbohydrate; 1mg Cholesterol; 138mg Sodium