Asparagus Guacamole

Asparagus Guacamole


"Guacamole without the fatty avocado."

Ingredients 1 h 15 m {{adjustedServings}} servings 35 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 35 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
  2. Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.
Tips & Tricks
Asparagus, Prosciutto and Fontina Tart

See how to make an easy but elegant savory appetizer.

How to Make Cream of Asparagus Soup

See how to make creamy fresh asparagus soup.

Rate recipe

Your rating


Reviews 35

  1. 41 Ratings


I have made this dip several times in the last few months and it is one of the best ive ever had. I did make a couple of changes and additions to it to suit my tastes... and I have literally been asked to make at least 8 copies of this recipe from friends, co-workers and family. I had read from previous reviews that it had a tendacy to turn out watery, so I added between 6-8 oz of cream cheese to thicken it up. I also added 1 fresh jalepeno pepper and a handful of radishes for texture.. I also tripled or more the cilantro called for. When this is refridgerated it thickens up nicely due to the cream cheese. I started using this on St. Patrick's day for a party when I needed to bring a green appetizer and served it with guacamole green corn chips and breaded, fried asparagus pieces... Since I have brought it to work for "dip day" several times and made it at home. It has become a hit already and EVERYONE wants the recipe and loves it!!!


I really thought this was a little bland, and my friends and I didn't care for the consistency. It wasn't creamy like real guacamole, it could maybe be called asaragus salsa, ours came out watery. I thought it would get better with age but the asparagus flavor overpowered everything after a day. Won't make again.


quick, easy. I loved the idea of microwaving a matter of fact, I think that I will no longer steam asparagus but just throw it in the micro. I had some good chipotle salsa. Added red onion for color instead of green. This is a nice change of pace. I kept it more chunky to eat more as a sidedish. Only added some salt and a little lime juice. The chipotle was a very hot salsa so didn't need any more heat factor. Maybe the key is to use a better salsa.