On Mar 21, 2:12�pm, "kilikini" > wrote:
> Sheldon wrote:
> > HAPPY BIRTHDAY!
>
> > Serve with sangria and tortilla chips....
>
> > Asparagus Guacamole
> > From the Michigan Asparagus Advisory Board
>
> > Makes 4 servings
>
> > 10 1/2 ounces fresh, trimmed or frozen, cut asparagus
> > 1/4 teaspoon garlic powder
> > 2 teaspoons lime juice (lemon juice may be substituted)
> > 2 Tablespoons canned green chili peppers, drained, chopped
> > 1 Tablespoon onion, chopped
> > 2 teaspoons tomato paste
> > 1/8 teaspoon salt
> > 1/4 teaspoon ground cumin
> > 1/8 teaspoon white pepper
>
> > Cook asparagus. Drain well, pat dry with paper towels and place in
> > blender. Add remaining ingredients. Blend until smooth. Dip will
> > become less thick upon standing and will need to be stirred.
> > ---
>
> That sounds fabulous, Sheldon! �I may have to try that this weekend. �I love
> "snacky" foods for lunch. �Thank you!

I wasn't sure you'd like it... but it does have a dual purpose, you
can use some as a facial mask to tighten up that forty year old
skin... after forty you need all the help with sag you can get. LOL

You're welcome!