1 ½ – 2 cups roasted asparagus, chopped (see roasted asparagus recipe here)
2 T. fresh lime juice
¼ tsp. cumin
2 T. minced green onion
2 T. medium salsa verde or salsa of your choice
1 tsp. minced or pressed garlic
Salt & pepper to taste
Puree asparagus, lime juice and cumin in a food processor. Stir in remaining ingredients and serve with tortilla chips or use as a sandwich spread.
This is my version of an Asparagus Guacamole recipe put out by the Fairshare CSA Coalition as a teaser to buy their cookbook, From Asparagus to Zucchini. We picked up the recipe at a CSA information table at Whole Foods Madison a few weeks ago. I have their original cookbook from 1996 but it doesn’t have this recipe.
I tried the recipe a couple of times. The first time I followed the recipe exactly. I thought it was good but a little too soupy. I had used regular cooked and drained asparagus. After working on some adjustments to the recipe I decided that roasting the asparagus removed more of the water and concentrated the flavor. I also eliminated the yogurt that was in the original recipe and cut back on the cumin.
Guacamole implies avocado but this green salsa recipe can fool you.