Asparagus Guacamole Dip Sauce Recipes

ASPARAGUS GUACAMOLE

Steps:

• Place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain; , Place asparagus in a blender. Add onion and garlic; cover and process until smooth. , In a small bowl, combine the tomato, mayonnaise, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving.

ASPARAGUS GUACAMOLE

Steps:

• 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.
• 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.

ASPARAGUS GUACAMOLE

Steps:

• Bring large pot of water to boil.
• Add asparagus and cook until tender, about 10 minutes.
• Drain.
• Place asparagus into food processor and purée until smooth.
• Stir in remaining ingredients and serve.
• Yields 1/4 cup per serving.

GARLIC-SAUTEED ASPARAGUS

Steps:

• Heat olive oil and sesame oil in a wok or skillet over medium-high heat; add garlic and decrease heat to medium. Cook and stir garlic until fragrant, about 1 minute. Add asparagus, soy sauce, and water to garlic; cook and stir until liquid is mostly evaporated, about 3 minutes. Cover wok and cook until asparagus are tender yet firm to the bite, 5 to 10 minutes more.

BAKED ASPARAGUS DIP

Steps:

• In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

SALSA GUACAMOLE

Steps:

• In medium bowl, mix salsa ingredients.
• In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
• Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.

ASPARAGUS WITH GARLIC DIP

Steps:

• Trim 3 bunches asparagus; peel the bottoms. Boil until tender, 4 to 5 minutes; drain and cool. Peel the cloves from 4 heads garlic and cook in 1/2 cup olive oil over low heat until soft, 30 minutes. Drain, reserving the oil. Puree the garlic with 2 tablespoons lemon juice, 1 teaspoon mayonnaise, 1 1/2 teaspoons sugar, 1 teaspoon dijon mustard and 1/4 cup water. Blend in 1/4 cup of the garlic oil. Season with salt, pepper and chopped chives; serve with the asparagus.

ASPARAGUS GUACAMOLE DIP / SAUCE

Steps:

• Put all ingredients in a vitamix and blend well. If to watery, thicken with cashews This can be used as a dip hot or cold or used as a sauce over pasta or vegetables.

THE BEST GUACAMOLE

Steps:

• Put the diced onion into a small strainer and rinse under cold running water. Transfer to a small bowl and cover with 1 cup cold water. Stir in the vinegar and let sit for 10 minutes.
• Slice the avocados in half, remove the pits and scoop the flesh into a medium bowl. Pour the lime juice over the avocado. Using a fork or potato masher, mash the avocado until creamy with some chunks remaining. Drain the onions well and add to the bowl, along with the jalapeno, garlic, salt and cilantro. Stir to combine.
• Serve immediately with tortilla chips. Or press a piece of plastic wrap directly against the surface of the guacamole to prevent discoloration and refrigerate until ready to serve.

ASPARAGUS GUACAMOLE DIP W. W. POINTS PLUS 1 RECIPE - (4.4/5)

Steps:

• •Place 1/2 in. of water and asparagus in a saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain; •Place asparagus in a blender. Add onion and garlic; cover and process until smooth. •In a small bowl, combine the tomato, lemon juice, salt, chili and ground pepper. Stir in the asparagus mixture until blended. Serve with vegetables and chips. Refrigerate leftovers; stir before serving. Yield: 2 cups.

ASPARAGUS GUACAMOLE AND CHIPS

Steps:

• Preheat broiler. Wearing rubber gloves to protect your skin, rub chile with oil; broil 5 minutes, turning with tongs so all sides get charred. Transfer to a plastic bag, seal and set aside to steam 10 minutes. Remove stem, skin and seeds from chile and dice. Set aside. (Remove gloves only when you are finished handling the chile.) Fill medium sauté pan halfway with water and bring to a boil. Prepare a medium-sized bowl of ice water. Place asparagus spears into boiling water 3 to 4 minutes or until just tender. Remove and plunge spears into ice water to halt cooking and preserve color. When cool, remove, dry thoroughly and chop into 1-inch pieces. Transfer to blender or food processor, add yogurt and avocado and process until smooth. Transfer to a mixing bowl and stir in remaining ingredients (except chips). Serve with baked tortilla chips.

ASPARAGUS 'GUACAMOLE'

Steps:

• Wash asparagus, snap off the ends and simmer in water until tender, about 20 minutes. Drain and allow to cool. Cut off the tips and reserve them.
• Cut the spears into half-inch pieces and process to a smooth puree in a blender or food processor.
• Fold in remaining ingredients. Either fold in the tips or use them to garnish the dip. Serve with corn chips or cut raw vegetables.

ASPARAGUS WITH YOGURT DIP

Steps:

• In a bowl, combine 1/2 cup plain, low-fat yogurt, 1 tablespoon chopped fresh mint leaves, and 1 teaspoon fresh lemon juice. Season with salt and pepper. Serve chilled steamed asparagus with dip.

ASPARAGUS WITH DIPPING SAUCES

Steps:

• To make the Parmesan butter, tip the lemon juice into a small saucepan and, over a very low heat, add the butter. Melt and stir the butter into the lemon juice until you have a smooth sauce, add the Parmesan and season to taste, then set aside.
• To make the Asian dressing, using a pestle and mortar, crush the chilli with the brown sugar, then stir in the lime juice until the sugar has dissolved. Stir through the soy sauce and sesame oil, then set aside.
• For the garlic mayonnaise, mix all the ingredients together. Decant the sauces into 3 serving dishes.
• Bring a large pan of water to the boil and cook the asparagus for 2-3 mins until just tender. Drain well and serve steaming hot in a pile for everyone to help themselves and dip into the sauce of their choice.

ASPARAGUS GUACAMOLE

Steps:

• Bring large pot of water to boil. Add asparagus and cook until tender, about 10 minutes. Drain.
• Place asparagus into food processor and purée until smooth. Stir in remaining ingredients and serve. Yields 1/4 cup per serving.