Try This Before Avocados Get Too Expensive: Asparagus Guacamole
A creative spin on traditional guacamole that adds a seasonal vegetable.
President Trump’s latest suggestion to pay for his border wall by imposing a 20% tariff on products imported from Mexico had avocado lovers all across social media in a panic yesterday. And it’s no surprise since one of last year’s hottest food trends was avocado toast.
We Americans depend on our southern neighbor for our beloved avocados. According to Hass Avocado Board, 93% of Hass avocados sold in the U.S. come from Mexico. And with all the creative ways this fruit is used in salads, soups, sandwiches, we also know avocados have an excellent nutritional profile with loads of health benefits. (See last week’s article, Avocados Help You Mind Your Cholesterol and Four More Things You Should Know)
So with the Super Bowl only a little over a week away and guacamole being historically one of the day’s most popular snack foods, we thought we’d offer up another creative spin on this dish, from Chef Kayla Roche. And asparagus season starts in February!
This recipe makes 2-1/2 cups.
1 Anaheim chili
6 oz fresh asparagus (1/3 bunch, ends trimmed)
½ Cup plain non-fat yogurt
2 oz avocado (1/2 of a small avocado)
2 oz Roma tomato (one tomato, seeded and diced)
1tablespoon scallions, chopped
1/4 cup fresh cilantro
1 tablespoon lime juice, fresh
1teaspoon salt (optional)
½ teaspoon fresh ground black pepper (optional)
Place Anaheim pepper over an open flame or grill and char on all sides.
Transfer the charred pepper to a plastic bag, seal, and let sit until cool enough to handle.
Remove the stem, skin, and seeds from the pepper and cut into small dice. Set aside.
Bring a pot of water to a boil.
Blanch the asparagus in the boiling water for 3 to 4 minutes, drain, and run under cold water to stop the cooking process.
Chop the cooled asparagus into 1-inch pieces and transfer to a blender.
Add the yogurt and avocado to the asparagus and process until smooth. Stir in the tomatoes,
Anaheim pepper, scallions, cilantro, salt and pepper.
Cover and refrigerate until ready to use.
Serve with Golden Door Baked Corn Tortilla Chips or commercial baked corn chips.