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

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Asparagus Guacamole and Chips

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