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.
Oh my god this looks delicious….I <3 peas!!! The first thing I thought when I saw the recipe was trying out hummus for the mayo spread…I feel like that could be amazing 🙂
This is such a great idea. I love asparagus right now!
Chocolate Chunk Love Cookies
Hot Chocolate on a Stick
Chocolate-Raspberry Ice Cream
Will you be posting these recipes? They were listed as up and coming around valentine’s day, but I don’t think they’ve been posted…
I’m not sure. There are at least fifty recipes I need to post… and even more I want to try ;).
You are a genius and I’m so grateful I found out about your blog!
I adore Mexican food! Just not guac (gag).
Wow, never would I have thought about asparagus in guacamole, awesome idea 🙂
I am a new fan of guacamole! I have never been a big fan of asparagus, but maybe this is the way to start enjoying it!
I am a serious AVO addict, but this sounds good.
Why love one when you could love both? 🙂
Why dont you put the nutritional info on the same page as the recipe? That would make it easier to read and decide if you want to make this?
I, personally, don’t believe in counting calories and so I’d rather not have that info on the main page. I know a lot of people find it helpful, so I offer it to those people who wish to see it. I don’t see how it’s a problem to click onto that page if you wish to see the information.
Very interesting! I love avocados and regular guac, so I wonder how I’d like this.
Your photography skills HAVE improved. Glad to know there is hope for the newbie. 🙂
Thank you so much for this recipe, Katie!! A few years ago, avocados for some reason began upsetting my stomach, and I need to avoid them like the plague!! I had previously loved guacamole and have missed it since! Will definitely give this a try! 🙂 Thanks!!
That’s a great recipe, I’ll be making this this guac soon. Have you ever made or tried guac made with plain, non-fat Greek yogurt and avocado with some salsa mixed in? I love the added protein you get with that recipe, and it just plain tastes good.
I haven’t. LOL I really just don’t like avocados! I’m trying…
TO-DIE-FOR!!! I added fresh cilantro and jalepeno. This is also delish w/ salsa (your choice) mixed into cold spaghetti squash. This will be another staple. Thanks, Katie! Good stuff!!!
TO-DIE-FOR!!! I added fresh cilantro and jalepeno…so good. Also awesome mixed with salsa of your choice into cold spaghetti squash. Check this off as another staple. Thanks, Katie 🙂
oh, katie! since i’ve discovered your blog a few weeks ago, you’ve been sooo dangerous to my obsessive-compulsive cooking and baking disorder. when i see a cool new recipe, i HAVE to try it. if i don’t, i literally obsess about it until i make it. that has happened with, errr, almost every single recipe here??
this one i JUST had and i sat there eating with pure wonder. i love guacamole, but avocados are hard to come by here or at least a good one. so this is a good backup… and since i am slowly trying to go the vegan route, i have to say i didn’t miss the sour cream at all! i’ve done it for two weeks on and off, it’s hard when my mom cooks amazing food to completely avoid them. i have to say i’m feeling SO much better since going more or less vegan. i’m finding cream cheese and cheese the hardest to resist…..
the reason i like your blog above all others in that “genre” is that you’re totally not preachy. you’re so nice and healthy and happy, it makes me a very happy reader! keep up the good work. : )
Aw thanks, Susanna! Cheese was hardest for me, too! I was a huge cheese addict, and the first month was SO hard. But oddly enough, after that first month cheese started to become less and less appealing… now I can’t even stand the smell! But I do know that many people think Daiya cheese is a pretty good sub. And as for cream cheese, Tofutti is good. (I might hate cheese now, but I still adore cheesecake… thankfully Tofutti is pretty similar to cream cheeese :).)