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Page 13

SPRING

DANA’S ASPARAGUS

RECIPE

Guacamole

INGREDIENTS
 2 cloves of garlic, peeled
 1/4 cup shallots or red onion, chopped
 1 pound asparagus, cooked and chopped
 2 ripe avocados, peeled and pit removed
 1 lime, zested and juiced
 1/2 cup fresh cilantro
 1-2 tsp kosher salt
 1/2 tsp chilli powder
 1/2 tsp cumin
 1/4 tsp fresh ground black pepper
 Tortilla chips, pita wedges, and fresh veggies for dipping
 METHOD

1. Blitz garlic in a food processor until finely chopped. Add shallots and blitz again until shallots are finely chopped.

2. Add remaining ingredients to the food processor and puree until mixture is soft and combined. You may have to scrape down the sides of the bowl with a spatula to get everything combined.

3. Transfer to a serving bowl and garnish with a sprig of fresh cilantro. Serve with tortilla chips, pita wedges and fresh vegetables.

NOTE: You can omit the avocado all together if you prefer, just add another pound of asparagus as a substitute.

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