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Asparagus Guacamole

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Submitted by lrobron

YIELD

1 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 453.6
POUND G ASPARAGUS
fresh, cut into 1" lengths, 2 cups
¾ 177
CUP ML WATER
2 3E+1
TABLESPOONS ML YOGURT, LOW-FAT
1 15
TABLESPOON ML LEMON JUICE
1 1
MEDIUM MEDIUM TOMATOES
seeded and chopped (1 cup)
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
sliced
1 5
TEASPOON ML CUMIN
ground
1 1
EACH EACH GARLIC CLOVES
minced
½ 2.5
TEASPOON ML OREGANO
dried
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CAYENNE PEPPER

Directions

Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high heat to medium-low. Simmer 8 to 10 minutes, or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture.

Combine asparagus, yogurt and lemon juice in a food processor or blender. Process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients.

Chill, if desired. Serve with raw veggies or tortilla chips.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 826g (29.1 oz)
Amount per Serving
Calories 181 9% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 640mg 27%
Total Carbohydrate 10g 10%
Dietary Fiber 12g 48%
Sugars g
Protein 28g
Vitamin A 95% Vitamin C 90%
Calcium 24% Iron 67%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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