Asparagus Guacamole

All the flavor as with avocados, but without the fat.

1 C cooked asparagus
2 T diced chili peppers (or less, according to taste)
2 t tomato paste
2 t lemon juice
1 T chopped onion
3 T fat-free mayonnaise (without egg whites)
1/2 t cumin
1/4 t garlic powder
1/8 t white pepper
   (black fine-ground pepper can be substituted)

Put all of the ingredients in a blender or food processor. Blend to desired consistency.

Serve with fat-free baked tortilla chips or make your own corn chips by cutting corn tortillas into strips and baking in 325° F. (warm) oven for about 20 minutes or until crisp.

6 servings, each: Calories 16.2, Fat 0.21 g. (10% cff), Carbohydrate 3.0 g., Protein 1.4 g.

Healing Heart Hint

To make an easy thick, rich salsa put 5 T chopped dried onions in a 16 oz. (pint) jar, add 1 t each of garlic powder, ground cumin, oregano, chopped green onion and cilantro. Add hot sauce to taste. Fill jar with tomato juice, shake, add more juice. Let sit overnight in the refrigerator. Finely diced cucumber, celery, sweet bell peppers can be added to taste. Use reduced-salt tomato juice for a sweeter, fresher taste. Keeps 3 weeks when refrigerated.

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©1994, 1996, 2002
Dr. Neal Pinckney
Healing Heart Foundation