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Recipe of the Week: Asparagus Guacamole

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I came across this cool recipe that uses asparagus as the base for a dip. This just may go over well with the kids if you're trying to get a few more veggies in 'em. Probably be good for parties and potlucks too. Let me know if you try it.

Asparagus Guacamole
Ingredients:
* 10½ ounces fresh or frozen, cut asparagus
* ¼ teaspoon garlic powder
* 2 teaspoons lime or lemon juice
* 2 tablespoons canned green chili peppers, drained, chopped (optional)
* 1 tablespoon onion, chopped (optional)
* 2 teaspoons tomato paste
* 1 teaspoon salt
* ¼ teaspoon ground cumin
* 1 teaspoon white pepper

Instructions:
1. Steam asparagus
2. Place asparagus and remaining ingredients
3. Blend until smooth
4. Dip will become less thick upon standing and will need to be stirred

Enjoy with chopped veggies and/or tortilla chips. You could dip raw asparagus spears in you Asparagus Guacamole!

I haven't made this yet myself, but I plan to in the very near future. It just seems so unique. You may want to play around a little bit with the ingredients to get it the way you like it. I wouldn't recommend trying this recipe with canned asparagus since that really has a very different taste than fresh or frozen.

This recipe comes from the California Department of Health Services Harvest of the Month program. And they modified it from a recipe they got from The Michigan Asparagus Advisory Board. Gotta give credit where credits due.

Have a fruit and veggie filled day!

(photo courtesy of Harvest of the Month, California Dept. of Health Services)
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About the Author

Registered dietitian Andrea N. Giancoli is a nutrition advocate, consultant and educator.

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