Asparagus Guacamole Recipe

5 1 2
Asparagus Guacamole Recipe
Asparagus Guacamole Recipe photo by Taste of Home
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Asparagus Guacamole Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Asparagus Guacamole in Light & Tasty April/May 2001, p39

Nutritional Facts

1/3 cup: 42 calories, 2g fat (1g saturated fat), 2mg cholesterol, 240mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 vegetable.

  • 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
  1. 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;
  2. Place asparagus in a blender. Add onion and garlic; cover and process until smooth.
  3. 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.
Originally published as Asparagus Guacamole in Light & Tasty April/May 2001, p39

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MY REVIEW
colie5265 User ID: 5102226 35723
Reviewed Apr. 29, 2010

"This is very very good! My boyfriend and I decided that this was the best guacamole we have ever had!

Here is a tip to reduce the amount of calories in this already low-cal recipe:
We did change the recipe a little.
We used about 4 tbspns of FAGE non-fat Greek yogurt instead of the mayo, and used an entire medium tomato instead of 1/3 cup.
With these changes we calculated that the calories for the entire 2 cup mixture is about 192 calories. This means that the total calorie count was 60 calories less with these changes.
These changes cause each 1/3 cup serving size 32 calories, making the recipe 10 calories less per serving!
Yummmmm, guilt-free eating!
We will definitely make this again!!!!"

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