12 oz. fresh asparagus, trimmed & cut in 1 in. pieces
2 oz. chopped green onion
2 oz. chopped tomato
2 Tbsp. Walden Farms Ranch Dressing
1 Tbsp. lemon juice
½ tsp. Sea Salt
½ pkg. MRC Chicken Bouillon supplement
¾ tsp. minced fresh cilantro or parsley
¼ tsp. chili powder
6 drops Tabasco sauce
Preparation: Cook asparagus until tender; place drained asparagus in blender or food processor. Add onion and process until smooth; mix the remaining ingredients in serving bowl. Stir in the asparagus mixture, blend well. Serve with raw vegetables for dipping.
Servings: 4. One serving is 1/4 of guacamole. Replaces: 1 vegetable.