Mock Guacamole

No avocados? No problem. This mock guacamole uses overcooked asparagus as the base, blended smooth with picante sauce until you get that familiar green, creamy dip. It’s a clever workaround for anyone avoiding avocado due to allergies, cost, or just an empty fruit bowl.

The trick is cooking the asparagus well past al dente. You actually want it soft and mushy here, which is the opposite of every other asparagus recipe you’ve ever read. That softness is what lets it puree into a smooth, scoopable texture.

Cornstarch or arrowroot thickened in the microwave gives the dip body so it holds up on a chip without sliding off. Stir it every minute to avoid lumps.

Lemon juice and green onions add the brightness you’d normally get from lime and cilantro in real guac.

Chef Tips

• Chill for at least two hours before serving; the flavors meld and the texture firms up
• Use arrowroot instead of cornstarch for a glossier, more translucent finish
• Taste and adjust the picante sauce level; start with less and add more after blending

Variations

• Stir in diced tomatoes and minced jalapeño after blending for a chunkier, more traditional look
• Add a tablespoon of plain Greek yogurt for extra creaminess
• Swap picante sauce for green salsa (salsa verde) for a brighter, tangier dip