Braised Asparagus Spears with Guacamole
I know we think of guacamole with corn chips and that’s just great…but you simply must try this for a cool, crisp and wonderful way to beat the summer heat.
When I was in Mexico, the chef I worked with told me this is how they really make guacamole, no frills. See if you like it.

What You'll Need
Asparagus:
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
Juice of 1 lemon
20 asparagus spears

Guacamole:
3 ripe avocados, halved, seeded
1/2 fresh jalapeno, finely minced
1/4 red onion, finely diced
Sea salt
1 small vine ripened tomato, diced
2 sprigs fresh cilantro, finely minced

Instructions
Place oil in a skillet, with a generous pinch of salt over medium heat.
Lay asparagus spears in oil mixture, cover and cook until tender, about 5-7 minutes. Do not overcook.
You want the asparagus tender, but not too soft.
Remove from heat and add lemon juice.  Remove asparagus from pan and arrange on a platter to cool.

Make the guacamole by mashing the avocado flesh until smooth. Mix in the balance of ingredients, adjusting the seasoning to your taste.
Cover and chill completely.

To serve, place the guacamole in a bowl in the center of a serving platter with the braised asparagus spears around the rim. Serve immediately.
Makes 4-6 servings.