Monday, June 22, 2009


Avocados are awesome. I just really started to appreciate their fabulousness about three years ago, and now I love them. They are full of healthy fats, nutrients, and are an excellent way to feel satisfied without eating junk food. Some fun facts:

-The Aztec word for avocado was ahuacatl, which means "testicle tree"
-Avocados have the highest protein content of any fruit.
-Rudolph Hass, a postman, patented the Hass avocado tree in 1935. The first Hass avocado tree is still alive and producing fruit
-Avocados contain more potassium than bananas

Now, the major drawback to this wrinkly green fruit is the fat and accompanying calorie content. If you normally eat a lowfat diet, its not a big deal, but we can all identify with wanting to trim calories here or there. This recipe is a great way to do that - it combines asparagus and avocado to create a delicious version of guacamole. Awesome with chips or crackers, this is also tasty as a sandwich spread. I found the original version in the Moosewood cookbook, and tweaked it a little for my purposes.


-1/2 lb asaparagus, with tough ends trimmed off and cut in 1" pieces
-1 clove garlic, chopped
-1-2 T lemon juice
-1/4 c. onion
-1/2-3/4 ripe avocado
-1/2 c. fire roasted tomatoes, drained (you can use regular, fresh or canned, if you prefer)
-Cayenne pepper + hot sauce

1. Steam the asparagus for 10 minutes, until very tender
2. Let the asparagus cool a bit, then pulse in a food processor with the lemon juice, onion, and garlic.
3. Add the avocado, tomatoes, a pinch of cayenne pepper, and some hot sauce to taste (I used about a teaspoon). Blend to desire consistency, and you're all done!

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