Asparagus Guacamole and Chips Recipe

Name: Asparagus Guacamole and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium Anaheim chile (or for extra heat, 1 serrano chile); 1 tsp olive oil; 5 or 6 fresh asparagus spears, ends trimmed; 1/2 cup nonfat plain yogurt; 2 medium avocados, cut into cubes (about 2 cups); 1 plum tomato, seeded and diced; 1 tbsp chopped green onion; 1/4 cup chopped fresh cilantro; 1 tbsp fresh lime juice (or more to taste); Dash garlic powder; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; Baked tortilla chips

Servings: persons

1 medium Anaheim chile (or for extra heat, 1 serrano chile)
1 tsp olive oil
5 or 6 fresh asparagus spears, ends trimmed
1/2 cup nonfat plain yogurt
2 medium avocados, cut into cubes (about 2 cups)
1 plum tomato, seeded and diced
1 tbsp chopped green onion
1/4 cup chopped fresh cilantro
1 tbsp fresh lime juice (or more to taste)
Dash garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
Baked tortilla chips

1
Preheat broiler.
2
Wearing rubber gloves to protect your skin, rub chile with oil; broil 5 minutes, turning with tongs so all sides get charred.
3
Transfer to a plastic bag, seal and set aside to steam 10 minutes.
4
Remove stem, skin and seeds from chile and dice.
5
Set aside.
6
(Remove gloves only when you are finished handling the chile.)
7
Fill medium saute pan halfway with water and bring to a boil.
8
Prepare a medium-sized bowl of ice water.
9
Place asparagus spears into boiling water 3 to 4 minutes or until just tender.
10
Remove and plunge spears into ice water to halt cooking and preserve color.
11
When cool, remove, dry thoroughly and chop into 1-inch pieces.
12
Transfer to blender or food processor, add yogurt and avocado and process until smooth.
13
Transfer to a mixing bowl and stir in remaining ingredients (except chips).
14
Serve with baked tortilla chips.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium Anaheim chile (or for extra heat, 1 serrano chile), 1 tsp olive oil, 5 or 6 fresh asparagus spears, ends trimmed, 1/2 cup nonfat plain yogurt, and more.

Yes, Asparagus Guacamole and Chips falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus Guacamole and Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions