ASPARAGUS GUACAMOLE
This recipe is from “Heart Healthy Handbook” by Dr. Neal Pinckney. Avocados are 90 percent fat—this taste-alike is quick, easy, and low-fat.

1 C. cooked asparagus
2 Tbsp. chili peppers, diced (or less, according to taste)
2 tsp. tomato paste
2 tsp. lemon juice
1 Tbsp. onion, chopped
3 Tbsp. fat-free, eggless mayonnaise
½ tsp. cumin
¼ tsp. garlic powder
1/8 tsp. white pepper or fine ground black pepper

1. Put all the ingredients in a blender or food processor and blend to desired consistency.
2. Serve with fat-free baked tortilla chips or make your own tortilla chips by cutting corn tortillas into strips and baking at 325 degrees for about 20 minutes, or until crisp.

Heart Healthy Hint: To make an easy, thick, rich salsa, put 5 Tbsp. chopped dried onions in a 16oz. (pint) jar, add 1 tsp. each of garlic powder, ground cumin, oregano, chopped green onion and cilantro. Add hot sauce to taste. Fill jar with tomato juice and shake. Add more tomato juice. Let sit overnight in refrigerator. Finely diced cucumber, celery and sweet bell peppers can be added to taste. Use reduced-salt tomato juice for a sweeter, fresher taste. Keeps three weeks if refrigerated.