Avocado, Asparagus & Poblano Guacamole, served with crisp tortillas, sliced napa cabbage, queso fresco & lemon

Avocado, Asparagus & Poblano Guacamole

served with crisp tortillas, sliced napa cabbage, queso fresco & lemon

Make a platter with the shredded cabbage, queso fresco, lemon, guacamole and tortillas for an easy to entertain appetizer. The asparagus gives such great texture to this guacamole. 

For the Guacamole:

1 bunch asparagus raw, thin, sliced very thin (coin shape)

2 avocados, diced and scooped out

2 poblano chilies, roasted, skin removed, seeds removed, diced small (see recipe)

2 Meyer lemons, juice only

1 small bunch cilantro, chopped

1 teaspoon kosher salt

Combine all ingredients first then stir together lightly so the vegetables are not bruised or mashed. 

For the poblano chilies:

6-8 poblano chilies, whole

2 tablespoons olive oil

½ teaspoon kosher salt

Place on a baking dish, drizzle with oil and sprinkle with salt.  Place in a 400 degree oven until the skins are dark brown.  Pull out of the oven and using tongs, toss into a stainless steel or glass bowl and cover with plastic wrap.  Let steam for 10-15 minutes or while the other ingredients for the guacamole is being prepped. Uncover the poblanos and peel off the skin, pull of the stem and using your hands scoop out the seeds.  Dice the peppers small.