Saturday, 5 November 2011

Asparagus Dip (Guacamole Style)

This is a fantastic dip for raw veggies, GF bread wedges or it can be spread on a sandwich maybe a piece of fried bacon or thin chicken breast grilled as a brunch. It tastes similar to avocado guacamole, but is fat-free!

Makes: approximately 2 cups


1              bunch asparagus, woody ends trimmed away, spears cut into 2-inch lengths
Juice of ½ large lemon
2 -3          tablespoons fat-free, plain yogurt (depending on desired creaminess)
2              tablespoons fresh chives or green onions, finely chop
¼            teaspoon sea salt
1              clove garlic, minced or pressed
1              teaspoon ground cumin
2              teaspoons jalapeno pepper, top and seeds removed and finely chop


Fill a large sauté pan with 25mm/1 inch of water and bring to the boil. Add trimmed asparagus in a single layer (or overlapping just a bit) and cook, uncovered for 6 to 8 minutes until the asparagus is soft, but still bright green. It should be slightly softer then you would normally eat it.

Remove from the pan and place the cooked asparagus into a bowl or pan full of ice water. This is called “shocking” the vegetables and will stop the cooking process. Once the asparagus is cooled completely, remove from ice water and dry well.

Place all ingredients into the bowl of a food processor and pulse until just combined and asparagus is smooth. It should be the consistency of guacamole. Taste to adjust seasoning to required taste. Keep stored in a covered container in the refrigerator for up to 3 days.

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