Asparagus 'Guacamole'

• 1 pound medium thick fresh asparagus
• 2 tablespoons fresh lime juice
• 2 tablespoons finely chopped onion
• 2 tablespoons very finely minced sweet red pepper
• 1 small canned green chili, seeded and minced (about 1 tablespoon), or minced fresh green chili to taste
• 1 tablespoon minced fresh coriander leaves
• Pinch of salt
• Cayenne pepper to taste

1. Wash asparagus, snap off the ends and simmer in water until tender, about 20 minutes.
2. Drain and allow to cool.
3. Cut off the tips and reserve them.
4. Cut the spears into half-inch pieces and process to a smooth puree in a blender or food processor.
5. Fold in remaining ingredients.
6. Either fold in the tips or use them to garnish the dip.
7. Serve with corn chips or cut raw vegetables.

fresh asparagus, lime juice, onion, sweet red pepper, green chili, fresh coriander leaves, salt, cayenne pepper

Taken from cooking.nytimes.com/recipes/6390 (may not work)