Guacamole – minus the avocados!
Join us for week two of our Clean Eating Challenge with Donna’s Roasted Asparagus Guacamole recipe. You’ve got to see it to believe it… delicious!
This is what happens when you are craving guacamole but you have no avocados in your fridge and the ones at the store are rock hard. What I did have was several bunches of asparagus just begging to be roasted. And so, I thought – Why Not? Desperation, not inspiration, is often the Mother of Invention in my kitchen. This guacamole with roasted asparagus is delicious – and has much less fat than avocados – win -win, I say. I just added all the things I normally add to guacamole – ok, I did also add one tablespoon of mayo just for the creaminess. (You could omit that if you’re being extra virtuous). But everything else is what I typically use in guacamole: green chiles, a little lime juice and a bit of hot sauce. I asked the hubs to guess the “secret ingredient” before we started the photo session, and he couldn’t guess. Then when I told him that I had used asparagus, he not only didn’t believe me – he actually went to the garbage can to look for avocado peels. No, I am not making that up. He raved and raved about this and asked me to make it this way from now on. I plan to – for at least as long as asparagus is cheaper than avocados! Give this Roasted Asparagus Guacamole a try and then head over to the other blogs in our Clean Eating Challenge. Almond Milk – Rick•a•bam•boo Chocolate Almond and Cherry Amaranth Cookies – Clarks Condensed Chicken Avocado Sandwich – Life as Mrs Larson Light and Easy Fish Tacos – Keep it Simple, Sweetie Blackberry Ginger Chocolate Chip Muffins – Cooking with Curls Deep Dish Breakfast Fritatta – Bite of Delight Asian Marinated Pork Chops – Hezzi-D’s Books and Cooks Deconstructed Fresh Spring Roll Bowl – Je suis alimentageuse Broccoli Quinoa Casserole – Yummy Healthy Easy Roasted Asparagus Skinny Guacamole – Everyday Southwest (that’s us!) Raw Vegan Fudgy Bars (Gluten-Free, V) – Wallflour Girl (Ala) Grilled Cedar Plank Salmon – Delightful E Made Pineapple Raspberry Green Smoothie – Project Domestication * Sun Dried Tomato and Cheese Stuffed Chicken – Yours And Mine Are Ours Caramelized Banana Pecan Paleo Ice Cream Recipe – My Natural Family Garlic and Rosemary Mashed Cauliflower – My Dayli
— posted by Donna
- 12 ounces asparagus
- A little olive oil spray
- 1 can (4 ounces) diced green chiles
- 1 tablespoon mayonnaise
- 1 tablespoon lemon or lime juice
- 1 teaspoon cayenne pepper hot sauce
- 1 teaspoon salt
- Preheat oven to 400 degrees.
- Spread asparagus on a baking sheet and then spray lightly with oil. Bake at top of oven until softened and lightly roasted, about 12 to 15 minutes. Let cool to room temperature.
- Add cooked asparagus and all other ingredients to a food processor and process until very smooth. Taste and adjust seasonings if desired.
Other fabulous lightened-up guacs on the web: Guacamole Salsa, Jeanette’s Healthy Living Edamame Guacamole, Two Peas and Their Pod Guacamole Hummus, Eat Live Run