Asparagus guacamole
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus Spears, Fresh -- |
| Cut in 1\" lengths | ||
| ¾ | cup | Water |
| 1 | tablespoon | Lemon Juice |
| 2 | tablespoons | Yogurt, Plain Nonfat Or |
| Low-Fat | ||
| 1 | medium | Tomato -- seeded and |
| Chopped | ||
| 2 | tablespoons | Green Onion -- sliced |
| 1 | tablespoon | Ground Cumin |
| 1 | Clove Garlic -- minced | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Cayenne |
Directions
Combine aspargus and water in a 2-qt saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer 8 to 10 mins, or until asparagus is tender. Rinse with cold water, drain.
Blot asparagus with paper towel to remove excess moisture. Combine asparagus, yogurt and lemon juice in a food processor or blender.
Process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients. Chill if desired. Serve with raw vegetables or Fresh Flatbread (see recipe). Makes 12 servings.
Recipe By : Your Family's Health Magazine - May 1995 From: Dan Klepach Date: 05-22-95 (159) Fido: Cooking