Mockamole!


Serve with cucumber slices and celery sticks. Or try it on the sea salt and vinegar chips!

Ingredients:

1 3/4 Cup asparagus, cut small

1 Tbsp lime juice

3 Tbsp pico de gallo

1/4 Cup cilantro, chopped

1/4 Cup green onions, chopped

1/2 Jalapeno pepper, minced

1 Tsp garlic, minced

1-2 Dashes red hot sauce

Sea salt & pepper, to taste

Directions:

1. Cut asparagus spears in 1" pieces. Cut off any tough ends and discard.

2. Place asparagus in a steamer on stovetop and steam, covered, for 10 minutes.

3. Put steamed asparagus in a food processor; puree until smooth.

4. Place in a covered container and refrigerate until cool. Place cooled asparagus puree in a medium bowl; fold in remaining ingredients.

5. Store in refrigerator.


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