In a blender or food processor, combine asparagus, lemon juice, onion, tomato, salt, chili powder, cumin, pepper, garlic, Tabasco, and sour cream; blend until smooth.
Transfer the guacamole to a bowl. Cover tightly and refrigerate several hours or overnight before serving for flavors to blend.
Makes 3 cups or 12 (1/4-cup) servings.
* If you are using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature). You may also substitute canned asparagus.
Canyon Ranch Asparagus Guacamole Recipe: https://whatscookingamerica.net/Appetizers/AsparagusGuacamole.htm