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Asparagus Guacamole

 Asparagus Guacamole
To trim down traditional guacamole, I experimented with asparagus instead. My husband and our three hungry sons say this chunky low-fat version is as tasty as the original. I love the guilt-free dipping. —Judi Hammer of Litilz, Pennsylvania
6 ServingsPrep/Total Time: 20 min.


  • 1 pound fresh asparagus trimmed and cut into 1-inch pieces
  • 1/3 cup chopped onion
  • 1 garlic clove
  • 1/3 cup chopped seeded tomato
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 3/4 teaspoon minced fresh cilantro
  • 1/4 teaspoon chili powder
  • 6 drops hot pepper sauce
  • Assorted raw vegetables and tortilla chips


  • Place 1/2 in. of water and asparagus in a saucepan; bring to a boil.
  • Reduce heat; cover and simmer for 3-5 minutes or until tender.
  • Drain;
  • Place asparagus in a blender. Add onion and garlic; cover and process
  • until smooth.
  • In a small bowl, combine the tomato, mayonnaise, lemon juice, salt,
  • cilantro, chili powder and hot pepper sauce. Stir in the asparagus
  • mixture until blended. Serve with vegetables and chips. Refrigerate
  • leftovers; stir before serving. Yield: 2 cups.
Nutritional Facts: One serving (1/3 cup guacamole) equals 42 calories,

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Asparagus Guacamole (continued)

Nutritional Facts: 2 g fat (trace saturated fat), 2 mg cholesterol, 240 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 vegetable.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.