Canyon Ranch Asparagus Guacamole

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An extremely popular zero fat and low calorie guacamole recipe from from the cookbook Canyon Ranch Cooking: Bringing the Spa Home, by Canyon Ranch, Inc. and Jeanne Jones in 1998.


  • 2 cups (approximately 1 pound) chopped lightly steamed asparagus*
  • 2 1/4 teaspoons fresh lemon juice
  • 3 tablespoons chopped onion
  • 1 large tomato, chopped
  • 3/4 teaspoon salt, optional
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic garlic, pressed or minced
  • Dash Tabasco sauce
  • 1/3 cup light sour cream


  1. Combine all the ingredients in a blender and blend until smooth.
  2. Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving.
  3. Makes 3 cups, or 12 (1/4-cup) servings
  4. *If you're using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).

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