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1
bunch asparagus (1 pound)
1 medium tomato, chopped
2 tablespoons chopped onion
2 tablespoons lemon juice
1 clove garlic, chopped
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
Dash hot sauce (optional)
1/2 cup sour cream, or plain yogurt
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Cook
asparagus until very tender. Drain and rinse under cold
water to cool. Pat dry. Chop into large pieces, and
put in food processor.
Add
tomato, onion, lemon juice, garlic, cumin, chili powder,
salt and hot sauce. Process until smooth. Add sour cream
and whirl briefly to blend. Refrigerate for at least
1-2 hours before serving to let the flavours blend.
Serve
with tortilla chips to dip.
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