- Servings: 8-10
|1 bunch||Fresh Asparagus|
|Salt & Pepper, to taste|
|Medium Chunky Salsa or, to taste|
|Lemon Juice, to taste|
Cut the asparagus into small pieces. Place in boiling water to cook until tender-crisp, then drain and cool.
Cut the avocado and peel. Pour a little lemon juice over it to prevent browning. Place all ingredients in a food processor. Add salt and pepper, then pulse until smooth. Add 1/2 cup salsa and blend until all incorporated.
Serve with chips of your choice as an appetizer.