Guilt Free Guacamole Asparagus Recipes

ASPARAGUS GUACAMOLE

Steps:

• Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
• Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.

ASPARAGUS GUACAMOLE

Steps:

• Place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain; , Place asparagus in a blender. Add onion and garlic; cover and process until smooth. , In a small bowl, combine the tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving.

GUILT FREE GUACAMOLE ( ASPARAGUS )

Steps:

• In a large pan (preferably non-stick), combine the asparagus with 1/2 cup of water and bring it to a boil.
• Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes.
• Drain and run under cold water to cool and stop the cooking process.
• In a food processor, blitz the asparagus, salsa, cilantro and garlic.
• Add the scallions, and pulse several times until chunky/smooth (as you prefer).
• Transfer to a serving bowl.
• Refrigerate, covered, until chilled, about 1 hour.

ASPARAGUS GUACAMOLE

Steps:

• Bring large pot of water to boil.
• Add asparagus and cook until tender, about 10 minutes.
• Drain.
• Place asparagus into food processor and purée until smooth.
• Stir in remaining ingredients and serve.
• Yields 1/4 cup per serving.

ASPARAGUS 'GUACAMOLE'

Steps:

• Wash asparagus, snap off the ends and simmer in water until tender, about 20 minutes. Drain and allow to cool. Cut off the tips and reserve them.
• Cut the spears into half-inch pieces and process to a smooth puree in a blender or food processor.
• Fold in remaining ingredients. Either fold in the tips or use them to garnish the dip. Serve with corn chips or cut raw vegetables.

QUICHE AUX ASPERGES ET SAUMON (ASPARAGUS & SALMON QUICHE)

Steps:

• Preheat oven to 425F (220C). Roll out pastry dough & use it to line a buttered pie pan. Using the tines of a fork, prick the pastry (sides & bottom) at regular intervals. Bake blind for 10 min (See note below).
• Peel asparagus, discarding most of the tough stem & reserving the tips & tender parts. Cook for 15 min in boiling salted water. Drain well, allow to cool slightly & chop roughly.
• Reduce oven temp to 375F (190C). Evenly distribute the cooked asparagus & smoked salmon strips in the baked pie shell.
• Beat the eggs, creme fraiche, mustard, milk, salt & pepper in a bowl. Pour the mixture into the pie shell, bake for 30 min & serve immediately.
• NOTE: To bake blind in Step #1, the recipe recommended the use of a circle of parchment paper to line the bottom of the pie shell & then filling it w/baking beans, rice or chickpeas.

GUILT-FREE CREAM OF ASPARAGUS SOUP

Steps:

• Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
• Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
• Cut asparagus into 3 parts: woody ends, tips, and center pieces.
• Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
• Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
• Chop the middle segments of the asparagus.
• Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
• Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
• Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
• Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
• Season the soup with cayenne pepper, salt, and black pepper.