Recipe: Asparagus Guacamole
This green dip uses fresh Michigan asparagus and is scaled for school cafetarias.
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Number of Servings: 64
Ingredients
- 2 1⁄2 pounds fresh Michigan asparagus
- Salt and pepper
- 1⁄2 cup lime juice
- 1 cup mild salsa
- Vegetable or olive oil to lightly coat asparagus
- 1 cup lightly packed fresh cilantro
- 1 cup roughly chopped green onions
- 12 to 16 ounces softened cream cheese
Instructions
Recipe provided courtesy of Sarah Stone, Chartwells Director of Dining, Grand Haven Area Public Schools
Directions
Wash asparagus and trim into 2-inch pieces. Toss in oil, salt and pepper. Roast in 350 degrees Fahrenheit oven for 6 to 8 minutes, or until tender.
Wash cilantro and remove stems. Wash and rough-chop green onions.
Place all ingredients into a food processor and blend until smooth. Cover and store in cooler until serving.