• 1/2 pound asparagus, trimmed
  • 1 avocado, pitted and peeled
  • 1 serrano pepper (seeds and membranes removed if you like it less spicy)
  • Juice of 1/2 lime
  • 2 cloves garlic, minced
  • 1/4 cup diced minced onion
  • 1/4 cup minced cilantro
  • 1 tomato, chopped

Place asparagus stalks in a steamer over 1 inch of boiling water; cover and wait until they're bright green and tender, 3-5 minutes.

When cool, cut into 1/2-inch pieces. Purée asparagus in a food processor or blender.  Add avocado, Serrano, lime juice, and garlic, and pulse until guacamole is desired texture (I like mine creamy, others prefer chunky). Stir in red onion, cilantro and tomato. Season with salt and pepper.

Serve with baked tortilla chips.