About this recipe:It looks like guacamole but there are no avocados in sight in this low fat dip! Adjust the amount of jalapeno chilli and hot pepper sauce to suit your taste.
680g asparagus, cut into small pieces
1 tablespoon fat-free Greek yoghurt
1 tablespoon lime juice
10g freshly chopped coriander
3 spring onions, thinly sliced
1/2 jalapeno chilli pepper, minced
1 tablespoon minced garlic
1 tomato, diced
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
salt and ground black pepper to taste
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Method Prep:20min › Cook:5min › Ready in:25min
Place the asparagus into a steamer insert and set into a pot over 2cm of water; bring the water to the boil. Place a cover on the pot and steam the asparagus for 5 minutes. Transfer the asparagus to the bowl of a food processor and puree until smooth.
Combine the asparagus puree with the yogurt, lime juice, fresh coriander, spring onions, jalapeno pepper, garlic, tomato, Worcestershire sauce and hot pepper sauce in a large bowl; gently stir to combine. Season with salt and pepper. Chill in the fridge until completely cooled.