Recipe: Asparagus Guacamole

This green dip uses fresh Michigan asparagus and is scaled for school cafetarias.

Green asparagus tips

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.

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