Asparagus Guacamole
A nice variation from guacamole made from avocado. Asparagus guacamole is especially good as a sauce for seafood, or served on garlic toast.
Ingredients -
 
24 spears Fresh Asparagus, trimmed and chopped in thirds
1/2 cup Salsa
1 tablespoon Cilantro, chopped
2 Garlic cloves
4 Scallions, sliced
 
Preparation:
 

1. Steam asparagus approximately five minutes, until firm.

2. Remove and place asparagus in ice water to stop cooking.

3. In a blender or food processor, process asparagus, salsa, cilantro and scallions to smooth consistency.

4. Refrigerate one hour prior to serving.
 

Variations and Recipe Ideas:
Substitute parsley for cilantro.
 
 



Cooking Tip
Asparagus Tips
Asparagus should be washed gently and the bottom sections snapped off or trimmed as they are hard, contain sand and while edible, are not tasty. Asparagus should not be over-cooked. When the spears or pieces begin to soften (usually around 5 minutes depending on thickness), remove from heat.

Cooking Tip
Salsa
A mild or medium salsa is best suited for this dish as anything too hot overwhelms the other flavors

 

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