As I am sitting here on Cinco de Mayo thinking of what recipe I want to share with you all next week, it hits me: GUACAMOLE! Ugh – I am annoyed with myself that I did not think of guacamole for THIS week’s “recipe of the week” because it would be perfect for today! AH- oh well.

For me, from now through summer guacamole and salsas are staples on my menus. Well, guacamole is a staple on my own personal menu/diet ALL year around lol – must be the 4+ years I worked in a Mexican restaurant – my guac-making skills became on point, and I lived on the delicious green mush that tastes like heaven…and now I can’t live without it. Got to be careful with guac though – it is addicting and calorie-dense, that’s why I like to make lighter/unique alternatives to standard avocado-based guacamole. Not only to keep calories down, but also because you can’t always find avocados all year around, and if you do, they are either hard as rocks, or like $1,000 for one avocado – or a combo of both, basically a $1,000 rock – LOL…I got jokes, I know!  OK I digress, sorry.

Below is a scrumptious, healthy, light alternative to traditional guacamole – Asparamole! You guessed it I am sure, I use asparagus in place of avocado. The dip is quite delicious, not as dense and creamy as avocado-based guac, but considering you can eat a whole bowl of this and your belt buckle won’t move, I’d say it is totally worth a little sacrifice in the texture department.

Give the recipe a whirl and let me know what YOU think! Great served with fresh cut veggies or low-fat, oven-baked chips, or homemade pita chips (my fav choice).

Asparamole

Yields: 10 (1/4 cup) serving

Ingredients

1 1/2 pounds uncooked asparagus, trimmed

1 Tbsp. light mayonnaise or sour cream

1 Tbsp. fresh lime juice

1/4 cup cilantro, coarsely chopped

3 medium scallions, thinly sliced

1/2 medium jalapeño pepper, minced

1 clove garlic, minced

1/3 tsp. Worcestershire sauce

pinch of garlic and onion powder

pinch of cumin

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

Directions

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

Click here to download a printable copy of the Asparamole Recipe