2 cups frozen asparagus, thawed
1/2 medium ripe avocado, peeled, pitted, and chopped
3 tablespoons ricotta cheese
3 tablespoons of lemon juice
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 ripe plum tomatoes, seeded and coarsely chopped (about 1 cup)
1 small red onion, chopped (about 1/2 cup)
1/4 medium red bell pepper, chopped (about 1/4 cup)

In a blender or food processor, process the asparagus until smooth.

In a medium bowl, combine asparagus puree, avocado, ricotta, lemon juice, salt, and cayenne pepper. Mix until ingredients are well blended.

Add tomatoes, onion, and red pepper to the avocado mixture. Cover bowl tightly with plastic wrap and refrigerate until ready to serve.

Serves 12