Asparagus Guacamole Food

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.

ASPARAGUS GUACAMOLE

Steps:

• Combine asparagus and water in a 2 quart saucepan.
• Bring to a boil over medium high heat. Cover and reduce heat to medium-low.
• Simmer 8 to 10 minutes or until tender.
• Rinse with cold water; drain.
• Blot asparagus with a paper towel to remove excess moisture.
• Combine asparagus, yogurt and lemon juice in food processor or blender.
• Process till smooth.
• In a medium mixing bowl, combine asparagus mixture and remaining ingredients.
• Chill, if desired.
• Serve with raw veggies or tortilla chips.
• Enjoy!

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:

• 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, BELL PEPPER AND MOZZARELLA QUESADILLAS

Steps:

• Arrange the asparagus in a microwave-safe dish, cover and microwave on high until crisp-tender, about 2 minutes. (If you don?t have a microwave, you can steam the asparagus instead.) Brush asparagus with 1 tablespoon of the oil.
• Heat a grill pan over medium heat. Grill the asparagus, flipping occasionally, until tender and lightly charred, about 5 minutes. Cut asparagus in half crosswise and then slice on the bias into 1-inch pieces. Sprinkle with salt and pepper.
• Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Add the peppers and cook, stirring frequently, until tender and slightly charred, 8 to 10 minutes. Transfer to a bowl and stir in 1/2 teaspoon salt and a few grinds of pepper.
• Lay a tortilla on a work surface and top evenly with 1/2 cup shredded cheese. Add 1/4 of the asparagus and 1/4 of the peppers. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients.
• Melt 1/2 tablespoon of the butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas.
• Cut into triangles and serve topped with guacamole, salsa, chopped scallions and sour cream.

ASPARAGUS SOUP WITH SOUR CREAM

Steps:

• Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
• Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
• Please note that this soup may be chilled and served cold.

GUACAMOLE

Steps:

• In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

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 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.

GUILT FREE GUACAMOLE ( ASPARAGUS )

Steps:

• In a large pan (preferably non-stick), combine the asparagus with 1/2 cup of water and bring it to a boil.
• Reduce the heat and simmer, until the asparagus is tender but crisp, about 5 minutes.
• Drain and run under cold water to cool and stop the cooking process.
• In a food processor, blitz the asparagus, salsa, cilantro and garlic.
• Add the scallions, and pulse several times until chunky/smooth (as you prefer).
• Transfer to a serving bowl.
• Refrigerate, covered, until chilled, about 1 hour.

GUACAMOLE

Steps:

• Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

ASPARAGUS 'GUACAMOLE'

Steps:

• Place the asparagus into a steamer insert and set into a pot over one inch of water; bring the water to a boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
• Combine the asparagus puree with the yogurt, lime juice, cilantro, green onions, jalapeno pepper, garlic, tomato, Worcestershire sauce, and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in refrigerator until completely cooled.

POBLANO ASPARAGUS QUESADILLAS

Steps:

• Preheat oven to 325°F.
• Add the onions into a skillet over medium high heat with a bit of oil for two minutes, then add the white asparagus(I haven't tried green).
• Cook for five more minutes, stirring often, and then add the chiles, cook for 3 minutes or until the chiles are just soft and giving off their aroma. Squeeze the lime juice over the pan and scrape the bottom of the skillet, to get all the brown bits up(if any).
• Add the chicken broth, and cumin.
• Stir, reduce heat and simmer for 5 minutes, or until the asparagus is cooked through.
• Fill the tortillas with equal parts filling, and cheese, and bake in the oven, flipping once, until browned on both sides, about 5 minutes per side.
• Serve with pico de gallo, sour cream, and guacamole, with shredded iceberg salad.
• You can also do it in a pan, but for a family, I find the oven the fastest way to do it.

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.