Asparagus Guacamole

450g asparagus ends trimmed and cut into 2.5cm pieces
1 lime, juiced
¼ c. fresh cilantro stems removed and finely chopped
¼ c. salsa
½ t. cumin
½ t. chili powder
Garlic salt and black pepper to taste


Steam or boil asparagus until very tender.
Drain and rinse under cold water to cool completely.
Drain well.
Place cooled asparagus in a food processor fitted with a chopping blade; process for 30-60 seconds until smooth.
Transfer asparagus to a small bowl.
Add lime juice, cilantro, salsa, and seasonings.
Stir well to combine.
Refrigerate.
Serve over meat, salad greens, Melba toast, and in lettuce wraps; also makes a good dip for vegetables.



Makes approx. 2 cups; serving size of 2 tablespoons



Calories: 8 per serving Fat: 0g.

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