"Guacamole without the fatty avocado." — PEABOY
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fresh asparagus, trimmed and coarsely chopped
green onions, sliced
I have made this dip several times in the last few months and it is one of the best ive ever had. I did make a couple of changes and additions to it to suit my tastes... and I have literally been asked to make at least 8 copies of this recipe from friends, co-workers and family.
I had read from previous reviews that it had a tendacy to turn out watery, so I added between 6-8 oz of cream cheese to thicken it up. I also added 1 fresh jalepeno pepper and a handful of radishes for texture.. I also tripled or more the cilantro called for.
When this is refridgerated it thickens up nicely due to the cream cheese.
I started using this on St. Patrick's day for a party when I needed to bring a green appetizer and served it with guacamole green corn chips and breaded, fried asparagus pieces...
Since I have brought it to work for "dip day" several times and made it at home. It has become a hit already and EVERYONE wants the recipe and loves it!!!
I really thought this was a little bland, and my friends and I didn't care for the consistency. It wasn't creamy like real guacamole, it could maybe be called asaragus salsa, ours came out watery. I thought it would get better with age but the asparagus flavor overpowered everything after a day. Won't make again.
quick, easy. I loved the idea of microwaving also...as a matter of fact, I think that I will no longer steam asparagus but just throw it in the micro. I had some good chipotle salsa. Added red onion for color instead of green. This is a nice change of pace. I kept it more chunky to eat more as a sidedish. Only added some salt and a little lime juice. The chipotle was a very hot salsa so didn't need any more heat factor. Maybe the key is to use a better salsa.
Oh, my! This was a random recipe search when I had asparagus I forgot to make for Easter (!), and wanted to make something different... I added cream cheese as another reviewer suggested, and I didn't refrigerate, just ate it warm. It was fantastic. We are guacamole fanatics, and I must say this was super. I don't give 5 stars too often!
WOW! I LOVE it!!! I just ate half of it warm because I couldn't stop long enough to let it chill! We're big guacamole fans and I make it often, but this is just the sort of change my taste buds needed! I made several changes, but kept the basics of the recipe- I didn't have any salsa left, so I just used a half a medium tomato, a dash of vinegar, and the juice of half a lime to cover the salsa flavors. I also added some ground sea salt and some ground cayenne pepper. I omitted the garlic. And, as I typically do with my own guac recipe, I added a small squirt of honey. But I did taste it before I made all those changes and I still LOVED it! You can hardly even tell that it's asparagus- which my husband is a fan of (since he's not usually a fan of asparagus). Awesome! Perfect with chips and a cold beer! I can't wait to serve this to guests!
I really liked this recipe. It turned out to be a very light tasteful dip. I added some extra spices such as black pepper, red pepper, hot sauce and then tomatoes. It may be great with some fat-free sour cream as well.
This was quite good. It had all the flavor of guacamole, minus the creaminess of the avocados. I do prefer regular guacamole, but my girlfriend and I made this for a party and it went over quite well. Also, I suggest using a blue corn tortilla, or any tortilla with a bit more flavor. The standard tortillas do get a bit buried under the flavor of this guacamole.
I just made this and thought it was wonderful. I did make a few adjustments. I add a good tablespoon of freshly chopped cilantra. I added atleast a cup of salsa. I pureed my asparagus to get more of a guacamole texture. I also added about a tsp of scorned woman (super hot, hot sauce). To give it a little bite. Normally, I only use a drop of that stuff. I got my husband and kids to eat this. NO ONE could guess what the main ingredient was so I DIDNT tell them!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 2
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