No Guilt Asparagus Guacamole

Wednesday, March 26th 2008, 1:49 pm
By: News On 6


• 10 ½ ounce Asparagus, fresh, trimmed (or frozen)
• ¼ teaspoon Garlic powder
• 2 teaspoons Lime juice (lemon juice may be substituted)
• 2 Tablespoons Canned green chili peppers, drained and chopped
• 1 Tablespoon Onion, chopped
• 2 teaspoon Tomato paste
• 1/8 teaspoon Salt
• ¼ teaspoon Ground cumin
• 1/8 teaspoon White pepper


Cook asparagus. Drain well; pat dry with paper towel and place in blender. Add remaining ingredients. Blend until smooth. Dip will become less thick upon standing and will need to be stirred. Makes 4 servings.

Nutrition information: 25 calories; 0g fat; 0mg cholesterol; 2g fiber; 142mg sodium

Serving Suggestions

  • Try fresh Asparagus with lemon juice.
  • Chives, parsley, chervil, savory, tarragon or other spices melted into butter or olive oil are delicious when poured over Asparagus.
  • Sour cream, yogurt, and mayonnaise are easy toppings.
  • For purée, soups or salads, break or cut Asparagus spears at the tender part and use the trimmed ends that you might otherwise discard. Place them in a covered saucepan and boil until tender.  Strain through a sieve or food mill forcing some of the pulp through, or process in a food processor or blender.
  • Use as purée or mix with the cooking water for soups, stews, creamed dishes, or sauces.
  • For easy, fun grilling, skewer several spears with bamboo skewers
    to make a unique "raft".

Charlotte L. Richert / OSU Extension Educator / Family and Consumer Sciences-Tulsa County