If you thought Monday's recipe was weird, check out this one...
I know, I know, I'm strange. I put avocado in my chocolate pie and then leave it out of my guacamole. I'm considering therapy soon.
Until then, though, let me just say that this recipe is worth a try. The texture is obviously a bit different because it lacks the creamy thickness of avocados. However, the taste is phenomenal! Slap some on your taco or burrito for that guacamole taste. The benefits - only 42 calories and 2g fat per 1/3 cup! It's also a great way to sneak some veggies into your family's diet.
You start by cooking up some asparagus in a saucepan.
Then, after it's nice and tender, you blend it together with onion and garlic.
Meanwhile, mix tomato, lemon juice, mayo, and spices in a small bowl.
Add the asparagus mixture and stir together! It makes a great dip for chips or veggies...and for all of you asparagus haters out there, it tastes nothing like it!
from Taste of Home's Light and Tasty 2002
1 lb. fresh asparagus, trimmed and cut into pieces
1/3 cup chopped onion
1 garlic clove
1/2 cup chopped, seeded tomato
2 T. reduced-fat mayo
1 T. lemon juice
1/2 t. salt
3/4 t. minced fresh cilantro
1/4 t. chili powder
6 drops hot pepper sauce
Place 1/2 inch of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain; place asparagus in a blender or food processor. Add onion and garlic; cover and process until smooth.
In a bowl, combine tomato, mayonnaise, lemon juice, salt, cilantro, chili powder, and hot pepper sauce. Stir in the asparagus mixture until blended. Refrigerate leftovers, stirring before serving. Serves 6.
Nutrition: 42 calories, 2g fat, 0g saturated fat, 2mg cholesterol, 240mg sodium, 5g carbs, 1g fiber, 3g protein.