2 bunches of asparagus
2 avocados, small dice
1 small red onion, small dice
1t of jalapeno, white pith removed, de-seeded, small dice
1/3 cup of fresh cilantro, chopped
1 medium tomato, small dice
2 limes, squeezed
1t garlic salt
1t black pepper

Take both bunches of asparagus and cut into bite size pieces. Bring large pot of salted water to boil. Add asparagus. While asparagus is cooking, fill large bowl with water and ice. Set aside. Cook asparagus for 6-7 minutes, or until very soft. Remove asparagus with slotted spoon and place in ice water. Let cool and then drain in colander. In food processor in batches, add asparagus. Pulse until slightly smooth. Scrap out into bowl and repeat until all asparagus is pureed. Add the rest of ingredients to asparagus puree. Mix together and incorporate well. Salt and pepper to taste. Refrigerate for several hours before serving. Serve with tortilla chips.