Give your guacamole a healthy twist with one surprising ingredient. Adding asparagus cuts the fat content (and therefore the calories) in this guacamole without sacrificing the creaminess or fresh flavor.
- 1/2 pound asparagus, trimmed
- 1 avocado, pitted and peeled
- 1 Serrano pepper (seeds and membranes removed if you like it less spicy)
- 1/2 lime, juiced
- 2 cloves garlic, minced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, minced
- 1 tomato, chopped
- Salt and pepper
- Baked tortilla chips, to serve
Place asparagus stalks in a steamer over 1-inch of boiling water. Cover and wait until they're bright green and tender, about 3-5 minutes. Remove from steamer and set aside to cool.
Once cool, cut into 1/2-inch pieces. Purée the asparagus in a food processor or blender. Add avocado, Serrano, lime juice and garlic, and pulse until guacamole is desired texture (I like mine creamy, others prefer chunky). Stir in red onion, cilantro and tomato. Season with salt and pepper to taste.
Serve with baked tortilla chips.