What it is:
An interesting, low-fat alternative to standard avocado-based guacamole. Even though avocados contain healthy, monounsaturated fats, fat is still fat, and the fruit contains almost 1⁄3 of the daily recommended allowance of fat. But, replacing the avocado with asparagus eliminates a huge portion of it since asparagus contains no fat at all!
For 10-12 servings
1 1⁄2 pounds asparagus, ends trimmed
1 lime, juiced
1⁄2 teaspoon kosher salt
1⁄2 teaspoon ground cumin
1⁄2 teaspoone cayenne
1⁄2 onion (medium), diced
1⁄2 jalapeño pepper (or other based on desired heat)
2 tomatoes, seeded & diced
1 tablespoon chopped cilantro
1 clove garlic, minced
What you do:
1. Rough chop and boil the asparagus in salted water for 10 minutes to make them tender.
** Alternatively you can steam the asparagus for 5 minutes to leave them with a little more bite.
2. Put the cooked asparagus into a food processor with the salt, cumin and cayenne and reduce it to the consistency you desire.
3. Transfer to a large bowl and fold in the onion, jalepeño, tomatoes, cilantro, garlic and the juice from the lime.
4. Let sit at room temperature for about an hour to merry the flavors before serving.
** If you plan on serving the dish at a later time, cover with plastic wrap and store in the fridge. Let the dish come up to room temperature before serving.