Prep 10 mins
Cook 10 mins
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)
- 680.38 g asparagus, trimmed
- 14.79 ml reduced-calorie mayonnaise
- 14.79 ml fresh lime juice
- 59.14 ml cilantro, coarsely chopped
- 3 medium scallions, thinly sliced
- 1 medium jalapeno pepper, minced
- 1 garlic clove, minced
- 1.77 ml Worcestershire sauce
- 0.59 ml hot pepper sauce
- 0.59 ml table salt, to taste
- 0.59 ml black pepper, to taste
- Bring large pot of water to boil.
- Add asparagus and cook until tender, about 10 minutes.
- Place asparagus into food processor and purée until smooth.
- Stir in remaining ingredients and serve.
- Yields 1/4 cup per serving.
Excellent, I actually thought it was nicer than standard guacamole. It was light and the wonderful flavour sweet flavour of asparagus just shone through. It really is delicious!
Interesting, lower fat than traditional guac, a great way to get an extra "green veggie", and most importantly, IT TASTES GREAT! :) Yum! I have had this recipe in my cookbook for some time, and am glad that I decided to take the plunge. I would have never considered subbing asparagus for the avocado in guac, but it is incredibly tasty. This is a winner.
This was very good and is a quite different way to serve asparagus. I really liked it, but had to keep my mind away from traditional guacamole as I was eating it, or I found my mouth missing the creaminess of avocados. Thanks for posting the recipe!