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Asparagus Guacamole by Stacey Antine MS, RDN

Asparagus Guacamole by Stacey Antine MS, RDN, Bergen County Moms

It’s spring time and the first veggie to start growing and eating is asparagus! We want to celebrate the arrival of asparagus by creating a “fiesta” dish in its honor, so we created this super cool guacamole — just in time for Cinco de Mayo, too!

Scoop it up with your favorite corn or whole grain chips.



1/2 bundle of asparagus, ends trimmed

1 ripe Hass avocado

¼ cup Greek reduced fat yogurt

½ red onion

Bunch of chives (or 2 scallions)

½ cup fresh cilantro (or parsley)

1 clove of garlic, smashed

½ teaspoon lime zest

Juice of one lime

¼ teaspoon sea salt

¼ teaspoon ground pepper


  1. Prepare an ice bath (bowl of cold water and a few ice cubes) for the asparagus.

  2. In a medium saucepan, fill half way with water and bring to a boil, add asparagus, and boil for about 3-4 minutes until tender. Using tongs, transfer asparagus to the ice bath and cool for 30 seconds. They should retain a bright green color.

  3. In a food processor, combine asparagus, avocado, Greek yogurt, red onion, chives, cilantro, garlic, lime zest, lime juice, salt, and pepper. Blend until smooth (if it’s not blending easily, try adding slight amounts of water). Adjust seasoning, adding more salt or lime juice if needed.

  4. Transfer to a colorful bowl and serve with whole grain or corn chips!

Makes approximately 12 servings (2 Tablespoons per serving).

Nutrition Facts per serving: 40 calories; 3g fat (0g sat fat, 0g poly, 2g mono, 0g trans fat); 0mg cholesterol; 4g carbohydrate (2g fiber, 1g sugar); 1g protein; 40mg sodium; 6% Daily Value (DV) vitamin A; 10% DV vitamin C; 2% DV calcium; 4% DV iron.

Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.


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