No-guilt asparagus guacamole

No-guilt asparagus guacamole
  • 16-20 fresh asparagus spears, trimmed
  • 6 ripe cherry tomatoes
  • ½ red onion
  • 1 fresh red chili, de-seeded (optional)
  • handful coriander leaves
  • 2 garlic cloves
  • juice of ½ lime
  • ½ tbsp. extra virgin olive oil
  • sea salt and black pepper
  1. Yes, avocado is good for you, but it also has about 12 times the fat content of good old skinny asparagus, so try this take on the Mexican favourite…
  2. Bring a pan of water to the boil, turn down to a simmer and throw in the trimmed asparagus for 5 mins or until tender (not mushy). Drain immediately and run under cold water to stop it cooking, chop finely and set aside.
  3. If you like a smooth guacamole, now just blitz it all in a food processor. Alternatively, if you prefer a bit of texture, chop the dry ingredients into very small dice in a bowl, then add the lime juice and oil and combine. Either way, before serving, adjust the seasoning and add more lime juice/oil if you wish, and serve with a sprinkling of coriander leaves over the top.


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