I tested this out at a party and no one knew the difference until I told them. Avocados are great for your heart, but they are calorie rich and asparagus has its own collection of important vitamins to offer. See if you can trick your eaters by not saying anything about the replacement of half of the avocado with asparagus.
Ingredients:
8 stalks asparagus -- cut off ends
1 garlic clove(s) -- or more to taste
1 avocado(es) -- mashed with fork
1/2 cup(s) salsa
2 tsp lemon juice -- or lime
Directions
1. Fill a skillet with 1/2” water and bring to a boil. Place asparagus in water and cover with a lid. Reduce heat to simmer and cook approx. 5 min., or until asparagus is bright green and softened.
2. While waiting, fill a 13x9 pan with some ice water. Place asparagus in ice water when done to stop the cooking and retain bright color.
3. Blend asparagus and garlic in blender until smooth. Remove to bowl and add avocado and lemon juice. Add salsa right before serving along with salt and pepper to taste.
OTL 2011
