From Shirley from our May meeting–the recipe for her amazing asparagus guacamole (from a really interesting cookbook, available at Gullivers and through some of the local CSAs in town, the Madison Area Community Supported Agricuture coalition cookbook, From Asparagus to Zucchini:):
2 cups chopped, cooked asparagus
2 Tablespoons plain yogurt or sour cream
2 Tablespoons fresh lime juice
2 Tablespoons minced green onion
2 Tablespoons tomato salsa
1 Tablespoon minced cilantro
1 teaspoon minced garlic, pressed to a paste with a fork
1/2 teaspoon cumin
salt and pepper to taste
Puree asparagus yogurt, and lime juice in food processor or blender. Stir in remaining ingredients. Serve with tortilla chips or crackers, or as a sandwich spread. Makes 1 3/4 cups.
If you missed the May meeting, Shirley also described how she grows her asparagus. It requires a long-term investment of time and space, but as she related, it can pay off big time for many years!