Guacamole With Asparagus

[Guest guest]

* Exported from MasterCook *

 

Guacamole With Asparagus

 

Recipe By : Moosewood Restaurant Low-Fat Favorites, page 25

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound asparagus

1 ripe Hass avocado

2 tablespoons fresh lemon juice

1 small fresh chile -- seeded and minced

OR a pinch of cayenne

1 tablespoon minced red onions

1/2 teaspoon salt

1 tomato -- diced

a few sprigs of fresh cilantro -- (optional)

 

Makes 1 1/2 cups. Total time: 20 minutes.

 

Make this version of guacamole in the spring when fresh asparagus is

abundant. Green and creamy it has just a hint of asparagus flavor. Serve

with baked tortilla chips, crackers, pita bread, or vegetable sticks.

 

Snap off and discard the tough stem ends of the asparagus. Cut the stalks

into 1-inch pieces and cook in about a cup of water for 10 minutes, or

until soft. Drain well.

 

Meanwhile, slice the avocado lengthwise and twist to separate the

halves. Remove the pit and scoop the avocado flesh into the bowl of a food

processor. Add the lemon juice, chile or cayenne, red onions and

salt. Add the cooked asparagus to the food processor and purée until

smooth. Stir in the tomatoes. Serve immediately or chill (see Note). If

desired, serve topped with a few sprigs of cilantro.

 

Note: When exposed to the air for more than an hour or two, the surface of

the guacamole may darken. If this occurs, stir well before serving. Or,

to prevent discoloration, before storing in the refrigerator lightly press

plastic wrap directly on the surface to make an airtight seal.

 

MENU SUGGESTIONS: This is perfect before Mexican Pasta Salad, Festive Black

Bean Chili, or Tamale Pie. (See separate recipes.)

 

PER 2-OZ SERVING: 41 CALORIES, 1.1G PROTEIN, 3.1 G FAT, 3.5 G

CARBOHYDRATES, .5 G SATURATED FATTY ACIDS, .4 G POLYUNSATURATED FATTY ACIDS

1.9 G MONOUNSATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 113 MG SODIUM, 1.3 G

TOTAL DIETARY FIBER

 

- - - - - - - - - - - - - - - - - -