Low-Fat Asparagus Guacamole

A Piece of Cake

By Pat O’Keefe

You don’t hear the words “low fat” come out of my mouth too often!  On the other hand, one of my sisters, Jane the dietician, is all about low-fat and this recipes is right up her alley while providing everyone like me with the rich taste even without the fat.  

It is not always easy to have fresh herbs on hand especially in the winter, and this recipe calls for fresh cilantro.  There is a brand of herbs in the supermarkets that comes in small tubes, sold in the produce section, called Gourmet Garden.  These are perfect to have in your refrigerator and they can be substituted quite easily for fresh.

Ok, I will admit to a very small amount of fat in the olive oil I use to roast my asparagus.  Years ago I found roasting asparagus on a sheet pan coated with a small amount of olive oil brings out the nutty flavor of the asparagus and adds so much more flavor than simply steaming or microwaving the vegetable. You can use frozen asparagus in this recipe just make sure you get as much liquid out as possible.

I do list sour cream as one of the ingredients because that is what I use to add BUT more times than not I omit the sour cream, which is what I did in the picture and believe me you are not missing much, so use your discretion.

Low Fat Asparagus Guacamole

1-pound fresh asparagus

1-Tablespoon fresh lemon or limejuice

1/2-of a small onion, about 3-Tablespoons, chopped

1-large tomato, chopped

1-clove garlic, chopped

2-Tablespoons cilantro, chopped, use Gourmet Garden herbs

1-teaspoon chili powder

1/2-teaspoon ground cumin or cumin seeds

1-teaspoon salt

1/2-teaspoon pepper

Dash Tabasco sauce

1/3-cup sour cream, low fat if you prefer

Steam the asparagus or microwave until slightly soft, drain on paper towel.  Or spread the asparagus in a single layer on a sheet pan and roast in a 375º oven for 20-25 minutes until slightly browned.  In a blender or food processor add all the ingredients except the sour cream and asparagus.  Blend until smooth, add chopped asparagus continue blending, pour into a bowl and mix in the sour cream.  Chill until cold. Serve with baked corn chips. Makes about 3 cups.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has an extensive collection of recipes with more added weekly.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!