¼ cup water
¼ teaspoon onion powder
1 pound fresh asparagus, trimmed
8 to 16 lettuce leaves
2 large tomatoes, sliced
1 ripe avocado, sliced
1 container French Onion Dip + 1 container Guacamole Dip, thoroughly blended
First combine the water and the onion powder in a 3-quart saucepan and bring the mixture to a full boil.
Now drop in the asparagus spears and cook them for about 3 to 5 minutes or until they become crisp, tender, and bright green.
When they’re cooked, remove them from the pot, set them aside to drain, and cool to room temperature.
When you’re ready to eat, tear the lettuce leaves into small pieces and arrange them portion-wise into servings on individual salad plates.
Then take the tomato slices, place one over each salad, top with spears of asparagus and avocado, and dollop each salad with the French-Guacamole dressing at the time of service.