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 is so interesting! It looks exactly like guacamole! Personally I’m a huge fan of avocados (and guacamole), but I’m definitely curious to try this recipe! Maybe it’s just the texture and the color of guacamole that I love. I can’t wait to try this with chips!
How do you work out your nutritional information? Do you use a special machine or just guestimate?
When it was just calories, I did it by hand. But now that people want everything I use spark recipe calculator.
I love Mexican food and guacamole. My favorite Mexican dish is chorizo tacos loaded with tons of pico de gallo.
This asparagus “guac” sounds amazing. Can’t wait to try it. Asparagus happens to be my most favorite veggie–I could eat it every day and never get tired of it.
Sorry, I’m going to have to say California has the best mexian food other than mexico. 🙂
Hey Katie,
I have some recipes that I want to adapt for diabetics…How do you recommend to swap out the sugar for stevia? If the recipe calls for 1/4 or, 1/2 or 1 cup of sugar…how many packets of stevia would I use instead?
(I only have packets of stevia in the house…not the baking blend so thats why I asked for how many packets)
Thank you so much!! I really appreciate the help! 🙂
Sorry, I don’t know. It depends on the recipe. There’s no way to tell if subbing all stevia will work unless you experiment.
I don’t know about packets, but I do know it’s about 30 drops of NuNaturals clear stevia per 1/4 cup of sugar. I recommend the NuNaturals stevia because others leave a bitter aftertaste. Creamy/liquidy desserts like pudding, custard, icecream do rather well with stevia and probably Katie’s garbanzo bean based desserts would too.
Made it this eve! So frigging delicious!! My husband ate almost all of it with our 2 yr old, going to have to make another batch tomorrow so I can get my fill. Please keep the savoury recipe’s coming, going to try your sweet potato chilli next.
As for the best Mexican debate… I lived in New Mexico for a few years and I must admit that was some pretty amazing food, I fantasize about the red and green chilli often. DROOL
Aw, I am so so excited you already made it!
I love avacados! But I also love getting more variety in my diet any way I can. Perfect!
So I actually got to the point where you said this was made out of asparagus and I laughed! Not because it’s funny, but so wholly unconventional! I bet it’s a nice refreshing twist to the standard guac and chips though. I used to HATE anything with avocado in it, but now I can’t get enough. The sad part is, I also used to have two huge avocado trees in my backyard, and I’ve since moved 🙁
I eat Mexican food solely for the purpose of consuming more guac–the rest is just an afterthought to me 🙂
I do dips like this all the time–especially when it’s spring and the green veggies are in their prime! so yum, thanks for the reminder, I definitely need to put this back on the rotation. An awesome sub for the mayo is tahini 🙂