Asparagus Guacamole III

This is an avocado-less recipe that can be served with veggies or low-fat chips. Very spicy so you may want to cut back on the hot pepper sauce or jalapeno peppers.


2 1/2 cups (10 servings)


1 1/2 pounds asparagus, cut into small pieces
1 tablespoon fat-free Greek-style yogurt
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 jalapeño pepper, minced
1 tablespoon minced garlic
1 tomato, diced
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
salt and ground black pepper to taste


Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.

Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.

Estimated Time

Preparation Time: 20 minutes
Cook Time: 5 minutes

Nutritional Information

Amount Per Serving: Calories: 22; Total Fat: 0.3 g; Cholesterol: < 1 mg; Sodium: 49 mg; Total Carbs: 4.1 g (Dietary Fiber: 1.8 g); Protein: 1.9 g

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