Asparagus guacamole

Asparagus Guacamole


Aspaargus guacamole in a glass jar


Asparagus is low in calories, high in fiber, plentiful in folate and a useful vegetable source of protein. Gout sufferers should forgo asparagus because it contains purines, substances that can precipitate a painful attack of the disease. 40% of people notice that asparagus gives their urine a pungent odor, which is a harmless reaction through body’s metabolism of the sulfur compound found in asparagus.


The cannellini beans have loads of vegetable-based protein, antioxidants, fiber, magnesium and B vitamins. The beans also help to give the guacamole some ‘body’; helping to make it thicker and less watery

Asparagus Guacamole

Course Appetizer, Snack
Cuisine American
Keyword antiaging, avocado, beans, protein, soup, fiber, guacamole
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8


  • 1 pound 2 cups asparagus spears, cut into 1 Inch lengths
  • 3/4 cup water
  • 2 Tbsp plain nonfat yogurt
  • 1 Tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 to 3/4 cup white cannellini beans
  • 2 Tbsp green onion Sliced
  • 1 tsp cumin ground
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper


  1. Combine asparagus and water in a 2 quart saucepan. Bring to a boil over medium-high heat to medium-low. Simmer 8-10 minutes, or until asparagus is tender. Rinse with cold water; drain. Dry with paper towel.
  2. Combine asparagus, yogurt, lemon juice, olive oil and beans in a food processor or blender. Process until smooth.
  3. In a medium mixing bowl, combine asparagus mixture and remaining ingredients.

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.

Photo credit: getinmykitchen