Low-Cal Asparagus Guacamole with Lemon Olive Oil – Dana Shortt Gourmet

Low-Cal Asparagus Guacamole with Lemon Olive Oil

This is a delicious, lower fat/calorie version of the traditional guacamole made with avocado. Pair asparagus guacamole with multigrain tortilla chips, fresh or baked pita wedges, or as a dip for fresh vegetables. It also makes a great spread for sandwiches or quesadilla’s!

Low-Cal Asparagus Guacamole with Lemon Olive Oil


  • 2 cups chopped asparagus, lightly blanched or steamed
  • 1 clove peeled garlic
  • 1 tablespoon fresh lemon (or lime) juice
  • 3 tablespoons chopped shallots or red onion
  • ¼ cup chopped cilantro (optional)
  • ½ teaspoon salt
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon freshly ground black pepper
  • 3-4 tablespoons DANA’s Lemon fused olive oil
  • ½ large tomato, diced


  1. Blitz garlic in a food processor until finely chopped.
  2. Add everything but the tomatoes to the food processor and blitz until mixture is soft and combined (you may have to scrape down the sides of the bowl with a spatula).
  3. Fold in the diced tomato.
  4. Transfer to a serving bowl and garnish with a sprig of fresh cilantro, if desired. Serve with tortilla chips, pita wedges or fresh vegetables.