Guilt Free Guacamole ( Asparagus )

Mirj's Note:

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.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 24 fresh asparagus spears , trimmed and halved
• ½ cup salsa
• 1 tablespoon cilantro leaf
• 2 garlic cloves
• 4 scallions , thinly sliced

Directions:

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

Reviews

[Izzy Knight]

Two thumbs up MIrj! I used hot salsa, used garlic and added juice of half a lime. All I can say is: YUM YUM!! And look at the calorie count; is this heavenly or WHAT! Thank you so much for the recipe. I will be making lots of this as asparagus are in season.

[Drea777]

Boy, when I read this recipe I thought, "No way can this taste like guacamole." But you can believe it! It's really, really similar. I'd blend the asparagus separately to get a smooth consistency, cause it needs it. Then, pulse briefly when including the salsa (or fresh tomato/onion/pepper)and cilantro. Also, add lime juice. .3 grams of fat, can't beat that!

[Ducky]

What a great find! I made this for my mother, who likes guacamole but won't eat it due to the fat content. DH was to taste test and called me on my cell phone to say "Oh, my gosh, this is sooooo good! Can we give it 6 stars?" The batch hasn't gotten to mom and now I need to make another one. I used the cilantro and scallion ice cubes (thawed, of course) I had and fresh asparagus. Thanks for this recipe! We will be enjoying lots of asparagus this spring.