Asparagus Guacamole And Chips Recipes

Steps:

• Remove stems, seeds and membranes from chilies; chop chilies. Cut avocados lengthwise in half; remove pit and peel. Place avocados in medium glass or plastic bowl; mash.
• Stir in chilies and remaining ingredients except tortilla chips. Cover and refrigerate at least 1 hour to blend flavors. Serve with tortilla chips.

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.

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.

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.

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.

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.

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!

Steps:

• 1. Place 1/2 inch of water and asparagus in a saucepan. Bring to a boil. Reduce heat, cover and simmer for 5 minutes or until tender. 2. Drain, place asparagus in a blender or food processor. Add onion and garlic. Cover and process until smooth. 3. In a bowl, combine tomato, mayo, lemon juice, salt, cilantro, chili powder and hot pepper sauce. Stir in asparagus mixture until blended. 4. Serve with vegetables and chips.

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.