Title: Canyon ranch guacamole
 Categories: Lowfat, Appetizer
      Yield: 12 Servings
 
     12 oz Asparagus or 2-cups chopped;
           -lightly steamed
  2 1/4 ts Fresh lemon juice
      3 tb Chopped onion
      1 lg Tomato; chopped
    3/4 ts Salt; optional
    1/2 ts Chili powder
    1/4 ts Cumin
    1/4 ts Black pepper
      1    Garlic clove; minced
      1 ds Tabasco sauce
    1/3 c  Light sour cream
 
  Combine all ingredients in a blender and blend until smooth.
  
  Transfer guacamole to a bowl. Cover tightly and refrigerate several
  hours or overnight before serving. Makes 3 cups (12 1/4-cup servings).
    
  Notes: If you're using frozen asparagus spears, it is not necessary to
  steam them; just thaw to room temperature.