Best Asparagus Guacamole And Chips Recipes

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ASPARAGUS GUACAMOLE



Asparagus Guacamole image

What a great twist on regular guacamole! You could use sour cream instead pf plain yogurt. Feel free to experiment! Have fun!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb asparagus spear, cut into 1 inch lengths (2 cups)
3/4 cup water
2 tablespoons plain yogurt (or low fat)
1 tablespoon lemon juice
1 medium tomatoes, seeded and chopped (1 cup)
2 tablespoons sliced green onions
1 teaspoon ground cumin
1 garlic clove, minced (add more if you so desire!)
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon cayenne

Steps:

  • Combine asparagus and water in a 2 quart saucepan.
  • Bring to a boil over medium high heat. Cover and reduce heat to medium-low.
  • Simmer 8 to 10 minutes or until tender.
  • Rinse with cold water; drain.
  • Blot asparagus with a paper towel to remove excess moisture.
  • Combine asparagus, yogurt and lemon juice in food processor or blender.
  • Process till smooth.
  • In a medium mixing bowl, combine asparagus mixture and remaining ingredients.
  • Chill, if desired.
  • Serve with raw veggies or tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 13.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 56.3, Carbohydrate 2.5, Fiber 1, Sugar 0.9, Protein 1.2

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

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.

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

GUACAMOLE AND CHIPS



Guacamole and Chips image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Add something tangy to your family's Mexican night! Serve avocado dip with tortilla chips - a traditional appetizer!

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 1h20m

Yield 11

Number Of Ingredients 10

2 jalapeño chilies
2 ripe large avocados
2 tablespoons lime or lemon juice
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt
Dash of pepper
1 clove garlic, finely chopped
2 medium tomatoes, finely chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/2 bag (13 1/2 ounces) baked tortilla chips

Steps:

  • Remove stems, seeds and membranes from chilies; chop chilies. Cut avocados lengthwise in half; remove pit and peel. Place avocados in medium glass or plastic bowl; mash.
  • Stir in chilies and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g, TransFat 0 g

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 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.

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