How To make Asparagus Guacamole
1 lb Asparaus spears (cut into 1
In lengths) 2 cups 3/4 c Water
2 tb Plain nonfat yogurt
1 tb Lemon juice
1 md Tomato, seeded and chopped
(1 cup) 2 tb Sliced green onion
1 ts Ground cumin
1 Clove garlic minced
1/2 ts Dried oregano
1/4 ts Salt
1/4 ts Cayenne
Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high heat to medium-low. Simmer 8-110 minutes, or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture. Combine asparagus, yogurt and lemon juice in a food processor or blender. Process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients. Chill, if desired. Serve with raw veggies or tortilla chips. Makes 12 servings. Per serving: 12 cal.; 1 gm. fat
Recipe from the Vegetarian Times, (sorry, don't know the issue date). Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT
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Guacamole Toast with Honey Balsamic Glazed Asparagus
Guacamole Toast with Honey Balsamic Glazed Asparagus Recipe
Serves 1
Ingredients:
Avocado (chopped) - 2 tablespoons
Asparagus spears (sliced 1½ inch thick) - 3
Bread slice - 1
Onion (chopped) - 1 small
Tomato (chopped) - 1 small
Green chilli (chopped) - 1
Coriander (chopped) - 1 teaspoon
Black pepper - 1/2 teaspoon
Lemon juice - 1/2 teaspoon
Butter - 1 teaspoon
Honey - 1 tablespoon
Balsamic vinegar - 2 teaspoons
Salt to taste
Recipe:
In a bowl add avocado, tomato, green chilli, coriander & onion
Add salt & black pepper
Add lemon juice & mix well
Keep the guacamole aside
In a pan on medium flame add butter
Add asparagus & sauté for 1 min
Add honey & balsamic vinegar together
Sauté for 1 min & turn off the gas
Spread the guacamole on the toast
Pour the honey balsamic glazed dressing on top
Voilà
Guacamole Toast with Honey Balsamic Glazed Asparagus is ready
Enjoy with Halloumi Fries
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Global Fusion: The Secrets of My Kitchen
Lightened Up Guacamole
This has always been one of my favorite recipes. I've seen so many healthier guacamole recipes swap out the avocado entirely for other green mashables like asparagus or peas but I took a different route- beans. The pureed beans maintain the same creamy consistency we love in guac and don't alter the flavor at all. At the same time, there's still a healthy dose of avocado remaining in the recipe to add the signature flavor AND chunky bits that are so good. What makes this truly great is that the avocado is both blended into the creamy base and left whole for flavorful bites. This recipe is a favorite in my kitchen, I hope it is in yours too!
Oh and this is both vegan and (as always) gluten free!
INGREDIENTS
1 minced clove garlic
1/4 diced red onion
1/4 diced bell pepper
12 cherry tomatoes, chopped well
1/4 cup fresh parsley, chopped
juice of 2 limes
1/2 cup cannellini beans- rinsed and microwaved 30 seconds
1 large avocado
1/4 tsp red chili flakes
1/2 tsp garlic powder
salt and pepper to taste (I used about 1/2 tsp salt)
DIRECTIONS
Chop all veggies
Mash 1/2 avocado gently with a fork- make sure to leave chunks!
Puree other 1/2 avocado with lime juice & microwaved beans
Gently mix everything together and serve!
THIS MAKES 2 CUPS OF GUACAMOLE
Nutrition per 2 Tablespoons:
30 calories, 2g fat, 3 carbs, 1g protein
No More WAITING For Your Avocado's to GET RIPE
#shorts #avocado #salad #food
The BEST Sauce Anyone Can Make