Best 8 Asparagus Guacamole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the vibrant flavors of spring with this delightful Asparagus Guacamole recipe. This unique twist on the classic guacamole combines the earthy sweetness of asparagus with the creamy richness of avocado, creating a tantalizing dip or spread that will elevate any gathering. But the culinary journey doesn't stop there. This article also offers a tempting array of additional guacamole recipes, each with its own distinctive flair. From the zesty kick of the Spicy Guacamole to the smoky allure of the Roasted Red Pepper Guacamole, there's a guacamole variation to suit every palate. Whether you're hosting a fiesta or simply seeking a healthy and flavorful snack, these recipes will transform your guacamole experience.

Here are our top 8 tried and tested recipes!

ASPARAGUS 'GUACAMOLE'



Asparagus 'Guacamole' image

Provided by Florence Fabricant

Categories     easy, quick, appetizer

Time 30m

Yield 1 1/2 cups

Number Of Ingredients 8

1 pound medium thick fresh asparagus
2 tablespoons fresh lime juice
2 tablespoons finely chopped onion
2 tablespoons very finely minced sweet red pepper
1 small canned green chili, seeded and minced (about 1 tablespoon), or minced fresh green chili to taste
1 tablespoon minced fresh coriander leaves
Pinch of salt
Cayenne pepper to taste

Steps:

  • Wash asparagus, snap off the ends and simmer in water until tender, about 20 minutes. Drain and allow to cool. Cut off the tips and reserve them.
  • Cut the spears into half-inch pieces and process to a smooth puree in a blender or food processor.
  • Fold in remaining ingredients. Either fold in the tips or use them to garnish the dip. Serve with corn chips or cut raw vegetables.

ASPARAGUS GUACAMOLE



Asparagus Guacamole image

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

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ASPARAGUS GUACAMOLE



Asparagus Guacamole image

An alternative veggie accoutrement to your traditional holiday feast -- spread this delicious dip on bread during your Easter meal, or spice up a piece of matzo during the Passover holidays.(from weightwatchers.ca)

Provided by Nat Da Brat

Categories     Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 lbs asparagus, trimmed
1 tablespoon reduced-calorie mayonnaise
1 tablespoon fresh lime juice
1/4 cup cilantro, coarsely chopped
3 medium scallions, thinly sliced
1/2 medium jalapeno pepper, minced
1 garlic clove, minced
1/8 tablespoon Worcestershire sauce
1/8 teaspoon hot pepper sauce
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste

Steps:

  • Bring large pot of water to boil.
  • Add asparagus and cook until tender, about 10 minutes.
  • Drain.
  • Place asparagus into food processor and purée until smooth.
  • Stir in remaining ingredients and serve.
  • Yields 1/4 cup per serving.

Nutrition Facts : Calories 22.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.5, Sodium 55.2, Carbohydrate 3.6, Fiber 1.5, Sugar 1.1, Protein 1.8

ASPARAGUS 'GUACAMOLE'



Asparagus 'Guacamole' image

This is an avocado-less recipe that can be served with veggies or low-fat chips. Very spicy so you may want to cut back on the hot pepper sauce or jalapeno peppers.

Provided by Cheryl Coppola

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 55m

Yield 10

Number Of Ingredients 11

1 ½ pounds asparagus, cut into small pieces
1 tablespoon fat-free Greek-style yogurt
1 tablespoon lime juice
¼ cup chopped fresh cilantro
3 green onions, thinly sliced
½ jalapeno pepper, minced
1 tablespoon minced garlic
1 tomato, diced
½ teaspoon Worcestershire sauce
1 dash hot pepper sauce
salt and ground black pepper to taste

Steps:

  • Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
  • Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.

Nutrition Facts : Calories 21.7 calories, Carbohydrate 4.1 g, Cholesterol 0.3 mg, Fat 0.3 g, Fiber 1.8 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 25.3 mg, Sugar 1.9 g

ASPARAGUS GUACAMOLE AND CHIPS



Asparagus Guacamole and Chips image

Categories     Food Processor     Onion     Tomato     Cocktail Party     Super Bowl     Low Fat     Vegetarian     Yogurt     Asparagus     Avocado     Self

Yield Makes 4 servings

Number Of Ingredients 13

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

Steps:

  • Preheat broiler. Wearing rubber gloves to protect your skin, rub chile with oil; broil 5 minutes, turning with tongs so all sides get charred. Transfer to a plastic bag, seal and set aside to steam 10 minutes. Remove stem, skin and seeds from chile and dice. Set aside. (Remove gloves only when you are finished handling the chile.) Fill medium sauté pan halfway with water and bring to a boil. Prepare a medium-sized bowl of ice water. Place asparagus spears into boiling water 3 to 4 minutes or until just tender. Remove and plunge spears into ice water to halt cooking and preserve color. When cool, remove, dry thoroughly and chop into 1-inch pieces. Transfer to blender or food processor, add yogurt and avocado and process until smooth. Transfer to a mixing bowl and stir in remaining ingredients (except chips). Serve with baked tortilla chips.

ASPARAGUS GUACAMOLE



Asparagus Guacamole image

A delicious, lighter version of traditional guac. with a lot less fat!

Provided by A C

Categories     Other Appetizers

Time 15m

Number Of Ingredients 8

24 spears of fresh asparagus
1/2 c chunky salsa
2 Tbsp chopped cilantro (i prefer fresh)
1 clove garlic - chopped
4 green onions, chopped
6 oz softened cream cheese (i use low fat)
1 lime juice (i use about half a lime)
sea salt and pepper to taste

Steps:

  • 1. Place the asparagus in a pot with enough water to cover the asparagus. Bring to a boil, and cook 5 - 6 minutes, until tender but firm. Drain, and rinse with cold water. Remove as much excess water as possible.
  • 2. Place the asparagus, salsa, cilantro, cream cheese, garlic, lime juice, green onions, salt and pepper in a food processor or blender, and process to desired consistency - I set mine to puree. Refrigerate 1 hour, or until chilled, before serving.

GUILT FREE GUACAMOLE ( ASPARAGUS )



Guilt Free Guacamole ( Asparagus ) image

I could eat tons of this, and I do. You can also use canned asparagus, but this is amazing with the fresh (and yes, more expensive) stuff.

Provided by Mirj2338

Categories     Spreads

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

24 fresh asparagus spears, trimmed and halved
1/2 cup salsa
1 tablespoon cilantro leaf
2 garlic cloves
4 scallions, thinly sliced

Steps:

  • In a large pan (preferably non-stick), combine the asparagus with 1/2 cup of water and bring it to a boil.
  • Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes.
  • Drain and run under cold water to cool and stop the cooking process.
  • In a food processor, blitz the asparagus, salsa, cilantro and garlic.
  • Add the scallions, and pulse several times until chunky/smooth (as you prefer).
  • Transfer to a serving bowl.
  • Refrigerate, covered, until chilled, about 1 hour.

ASPARAGUS GUACAMOLE



Asparagus Guacamole image

Guacamole without the fatty avocado.

Provided by PEABOY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Guacamole Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5

24 spears fresh asparagus, trimmed and coarsely chopped
½ cup salsa
1 tablespoon chopped cilantro
2 cloves garlic
4 green onions, sliced

Steps:

  • Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
  • Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.

Nutrition Facts : Calories 35.1 calories, Carbohydrate 7.4 g, Fat 0.2 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 199.2 mg, Sugar 3.1 g

Tips:

  • Select the right avocados: Choose ripe avocados that yield to gentle pressure. Avoid avocados that are too hard or have blemishes.
  • Roast the asparagus: Roasting the asparagus brings out its natural sweetness and adds a smoky flavor to the guacamole.
  • Use fresh herbs: Fresh cilantro and lime juice add a bright, citrusy flavor to the guacamole. If you don't have fresh cilantro, you can use dried cilantro, but reduce the amount you use by half.
  • Adjust the spiciness: The amount of jalapeño you add to the guacamole will determine its spiciness. If you like spicy guacamole, add more jalapeño. If you prefer a milder guacamole, remove the seeds and ribs from the jalapeño before adding it to the guacamole.
  • Serve immediately: Guacamole is best enjoyed fresh. Once it's made, serve it immediately with your favorite chips, vegetables, or crackers.

Conclusion:

This asparagus guacamole is a delicious and healthy appetizer or snack. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy snack or appetizer, give this asparagus guacamole a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #appetizers     #vegetables     #easy     #low-fat     #dips     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #asparagus     #3-steps-or-less

Related Topics