(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesDips, Spreads page 2GUACAMOLE Recipes >>>>> >  No Guilt Asparagus Guacamole


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Makes 4 servings, each serving equals one 5 A Day serving


10½ oz fresh, trimmed or frozen, cut asparagus
1/4 tsp garlic powder
2 tsp lime juice (lemon juice may be substituted)
2 Tbsp canned green chili peppers, drained, chopped
1 Tbsp onion, chopped
2 tsp tomato paste
1/8 tsp salt
1/4 tsp ground cumin
1/8 tsp white pepper


Cook asparagus.
Drain well; pat dry with paper towels and place in blender.

Add remaining ingredients. Blend until smooth.
Dip will become less thick upon standing and will need to be stirred.

Nutritional analysis per serving:
Calories 25, Fat 0g, Calories from Fat 0%, Cholesterol 0mg, Fiber 2g, Sodium 142mg.


Recipe provided by the Michigan Asparagus Advisory Board



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages

Palm leaf for festivals