Surprise… this isn’t guacamole!
It sure looks like guacamole. But the secret ingredient in this avocado-free dip is… asparagus?!
Yes, it’s true! And you can use it any way you’d use regular guacamole: as a dip for chips or veggies, spread on a sandwich, as a sauce for pasta or baked potatoes, or plain with a spoon. High in fiber and vitamins, it’s a great way to take advantage of all the nutritional benefits asparagus has to offer.
View Asparagus Guacamole Nutrition Facts
Avocado-Free Guacamole
(Makes about 1 and 3/4 cups)
- 8 oz asparagus (34-36 skinny spears, ends trimmed)
- 1 cup plus 2 tbsps peas (or 5 oz frozen, thawed)
- 2 tbsp mayo, such as Vegenaise, OR homemade Greek yogurt
- Juice of 1/2 a lime
- 1 1/2 tsp minced garlic
- 1/2 tsp cumin
- 1/8 tsp salt
- 2 tbsp diced red onion (omit if desired)
- optional 2 tsp dry cilantro
- optional sweetener if desired
Steam the asparagus just until soft, then combine all ingredients except onion, and blend in a food processor until very smooth. Stir in onion. Refrigerate until cold. (Or you can steam the asparagus in advance and chill them so your dip will be cold after blending.)
Nutrition facts for the recipe are linked at the beginning of this post.
This looks so good and I have all those ingredients in my fridge. I think I know what’s for my snack today! By the way, I don’t know if I’m late to the game getting your latest recipe/blog entries emailed to me or if this is a new thing you’re starting, but I LOVE LOVE LOVE it!!! Nothing better than seeing a yummy new idea when I open my emails.
Awesome recipe, I can’t wait to try it!! My husband is Mexican and allergic to avocado’s 🙁 We love Mexican food though 😀
I really do like Mexican food but cannot stomach cilantro. I always leave it out. Yes, I know that means I’m missing the “Mexican” in the dishes, but, hey, I just can’t eat it (or digest it, I should say).
Haha me too!! That’s why I put it as optional. Apparently, according to one of my friends, some people have a gene where it makes cilantro taste like dish soap…
I don’t know if it’s true, but he was a science major lol. Plus it would explain my abhorrence of the spice!
That’s true! I love cilantro, and I also love the NYTimes, so I happen to see this when it was posted:
http://www.nytimes.com/2010/04/14/dining/14curious.html?_r=1&emc=eta1
It explains the gene dilemma.
Thanks Andrea! This DOES explain it. My parents cannot put it in their mouths either and I would do as Julia Childs’ said “pick it out and throw it on the floor” except maybe not the throwing it on the floor part, I’d probably just put it on the edge of my plate and not make direct eye contact. LOL
Can you use Greek yogurt as the mayo-y part?
Sorry, I haven’t tried it.
Get.out! This is awesome because from now until May I eat copious amounts of asparagus to get my yearly fill. I’m in love. <3
Has anyone tried Veganaise and what are the best brands? I’ve been wanting to try it, but am a little worried of it tasting weird. And is it a healthier alternative to regular Mayo?
I do know Veganaise and Nayonaise are cholesterol-free :).
Very cool idea! I’ve had pea hummus before- peas instead of chickpeas, which this reminds me of. And Loveddd it. It’s all about the spices anyways! But I do have a love for avocados so I don’t think regular guac is out of my rotation.
Wow that sounds AWEsome. I love the idea of using peas in there and anything with cilantro is a win in my book!
I absolutely love Mexican food! Though I have to admit, the chips and salsa and margaritas are really my favorite part!! But I’ve never been a fan of avocados or guac so this sounds fabulous to me!! Can’t wait try it!
I never used to be a mexican fan but the past month I’ve been craving it like crazy!! In fact, I made enchiladas for my family last night…with guac!! I do love guacamole! But, I would very much like to give your alternative recipe a try!