Asparagus Guacamole II

To trim down traditional guacamole, asparagus is used instead. This chunky low-fat version is as tasty as the original. Guilt-free dipping.


2 cups (6 servings)


1 pound fresh asparagus trimmed and cut into 1-inch pieces
1/3 cup chopped onion
1 garlic clove
1/3 cup chopped seeded tomato
2 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
3/4 teaspoon minced fresh cilantro
1/4 teaspoon chili powder
6 drops hot pepper sauce
assorted raw vegetables and tortilla chips


Place 1/2 inches of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3 to 5 minutes or until tender. Drain.

Place asparagus in a blender. Add onion and garlic; cover and process until smooth.

In a small bowl, combine the tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips.


Refrigerate leftovers; stir before serving.

Nutritional Information

One serving (1/3 cup guacamole) equals 42 calories, 2 g fat (trace saturated fat), 2 mg cholesterol, 240 mg sodium, 5 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 1/2

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map