I showed up at my parents’ place for one of our early summer get-togethers with the fixin’s for Taco Cups as requested by my nephew a couple weeks ago and we decided we needed some guacamole to go with them. The task fell to my dad to make them because I was busy with the taco cups and my sister was making some enchiladas to add to our Mexican feast. I expected him to start mashing up avocadoes, but he started out with something I totally didn’t expect.
He pulled some leftover cooked asparagus from the fridge and blended it up … I was confused … what the heck was he up to? He proceeded to add salsa and then he mashed up some avocado to go with it. One taste and I was UPSET! They had apparently been making this deliciousness for years and had never told me about it! My dad and sister apologized … they thought they’d told me … in fact, my dad said he thought the recipe came from me.
Actually, my sister discovered it in the Moosewood Cookbook years ago. However did I miss that? I totally LOVE this stuff.
- 1 cup chopped leftover cooked asparagus
- 1 - 2 cloves garlic
- Several fresh cilantro leaves
- Juice of 1 lime
- 2 Tablespoons salsa
- 1 perfectly ripe avocado
- 2 Tablespoons nonfat Greek yogurt
- A few chopped sweet cherry tomatoes
- In a handi chopper or blender, blend together the asparagus, garlic, cilantro, lime and salsa until it's a smooth green puree.
- In a small mixing bowl, mash the flesh of the avocado with a fork, then stir in the asparagus mixture, Greek yogurt and the tomatoes.
- Serve with chips or enjoy with tacos, enchiladas, quesadillas, or other Mexican fare.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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