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Colette & Cassi's Country Kitchen!

Manager

I found this on a website today.  I haven't tried it, but it sounds great.  I think that this would be SB friendly.

Guilt Free Guacamole

I could eat tons of this, and I do. You can also use canned asparagus drained, but this is amazing with the fresh (and yes, more expensive) stuff.

24  fresh asparagus spears, trimmed and halved 

1/2  cup salsa 

1  tablespoon cilantro leaves 

2  cloves garlic 

4  scallions, thinly sliced 

6 servings

In a large pan (preferably non-stick), combine the asparagus with 1/2 cup of water and bring it to a boil.

Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes.

Drain and run under cold water to cool and stop the cooking process.

In a food processor, blitz the asparagus, salsa, cilantro and garlic.

Add the scallions, and pulse several times until chunky/smooth (as you prefer).

Transfer to a serving bowl.

Refrigerate, covered, until chilled, about 1 hour