1 medium Anaheim chile (or for extra heat, 1 serrano chile)
1 tsp olive oil
5 or 6 fresh asparagus spears, ends trimmed
1/2 cup nonfat plain yogurt
2 medium avocados, cut into cubes (about 2 cups)
1 plum tomato, seeded and diced
1 tbsp chopped green onion
1/4 cup chopped fresh cilantro
1 tbsp fresh lime juice (or more to taste)
Dash garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
Baked tortilla chips
asparagus, guacamole, chips

2 large tomatoes, seeded, diced
1/2 red onion, chopped
1/2 cup chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lime juice
1 to 2 large jalapeño chilies, seeded but not deveined, minced
1 large avocado, diced
avocado, salsa,

2 cups coarsely chopped rinsed husked tomatillos
2 medium serrano chiles with seeds, minced
2 large avocados, halved, peeled, pitted, diced
3/4 cup chopped white onion
1/2 cup chopped fresh cilantro
3 tablespoons fresh lime juice
avocado, tomatillo, salsa

a 16-ounce can small white beans such as navy
1 firm-ripe California avocado
1 vine-ripened tomato
1/2 medium red onion
2 tablespoons fresh lime juice
1 teaspoon extra-virgin olive oil

Accompaniment: tortilla chips
avocado, white, bean