Ingredients
Scale
- 1 pound asparagus, trimmed
- 2 ripe avocados, peeled and pitted
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 small jalapeño, seeded and minced (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil. Add the trimmed asparagus and blanch for 2-3 minutes, until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking. Drain well and pat dry.
- Roughly chop the blanched asparagus.
- In a medium bowl, mash the avocados with a fork until desired consistency is reached.
- Add the chopped asparagus, red onion, lime juice, cilantro, jalapeño (if using), salt, and pepper to the bowl.
- Stir gently to combine all ingredients.
- Taste and adjust seasonings as needed.
- Serve immediately or cover and refrigerate for up to 2 hours.
Notes
- For a smoother guacamole, you can blend a portion of the asparagus with the avocado.
- To prevent browning, press plastic wrap directly onto the surface of the guacamole before refrigerating.
- Serve with tortilla chips, vegetable sticks, or as a spread on sandwiches.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Appetizer, Dip
- Method: No Cook
- Cuisine: Mexican-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg