Asparagus Guacamole

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 12 medium asparagus spears, cooked and chopped
  • 2 Tbsp canned green chili peppers, drained
  • 1 Tbsp red onion, chopped
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • 1/2 tsp salt
  • 1/2 clove garlic, crushed
  • Dash of ground nutmeg
  • Dash of pepper

In blender or food processor combine all ingredients and process until smooth. Chill covered. This is delicious served as a dip with fresh vegetables or on tortillas. May also be frozen.

Makes 2 servings, 1/2 cup each (1 vegetable and 1 fat).


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