Try this delicious take on traditional guacamole from Executive Chef Kayla Roche at Southern California's destination spa, Golden Door!
This recipe makes 2-1/2 cups.
1 Anaheim chili
6 oz fresh asparagus (1/3 bunch, ends trimmed)
½ Cup plain non-fat yogurt
2 oz avocado (1/2 of a small avocado)
2 oz Roma tomato (one tomato, seeded and diced)
1tablespoon scallions, chopped
1/4 cup fresh cilantro
1 tablespoon lime juice, fresh
1teaspoon salt (optional)
½ teaspoon fresh ground black pepper (optional)
Place Anaheim pepper over an open flame or grill and char on all sides.
Transfer the charred pepper to a plastic bag, seal, and let sit until cool enough to handle.
Remove the stem, skin, and seeds from the pepper and cut into small dice. Set aside.
Bring a pot of water to a boil.
Blanch the asparagus in the boiling water for 3 to 4 minutes, drain, and run under cold water to stop the cooking process.
Chop the cooled asparagus into 1-inch pieces and transfer to a blender.
Add the yogurt and avocado to the asparagus and process until smooth. Stir in the tomatoes,
Anaheim pepper, scallions, cilantro, salt and pepper.
Cover and refrigerate until ready to use.
Serve with Golden Door Baked Corn Tortilla Chips or commercial baked corn chips.