Asparagus Dip

I like asparagus, and I make this quite often. It is similar to guacamole, but low fat. A great spring appetizer.

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

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.