OT: Recipe to share...yummm!

This wonderful recipe is from the cookbook Canyon Ranch Cooking: Bringing the Spa Home, by Canyon Ran***** and Jeanne Jones, 1998. The recipe is described in the book as: "We have served this asparagus guacamole at Canyon Ranch since the day we opened and it has always been extremely popular with our guests. Because it is so unusual it was an immediate favorite with the press whenever articles were written about our Southwestern cuisine. Serve it with fat-free baked tortilla chips for your next fiesta."

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.

Canyon Ranch Asparagus Guacamole

2 cups (approximately 1 pound) chopped lightly steamed asparagus*
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 ground cumin
1/4 teaspoon freshly ground black pepper
1 clove garlic, pressed or minced
Dash Tabasco sauce
1/3 cup light sour cream

*If you're using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).

Combine all the ingredients in a blender and blend until smooth.

Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving.

Recipe makes 12 (1/4 cup) servings.