Asparagus guacamole

Yield: 12 servings

Measure Ingredient
1 pounds Asparagus Spears, Fresh --
Cut in 1" lengths
¾ cup Water
1 tablespoon Lemon Juice
2 tablespoons Yogurt, Plain Nonfat Or
1 medium Tomato -- seeded and
2 tablespoons Green Onion -- sliced
1 tablespoon Ground Cumin
1 Clove Garlic -- minced
1 teaspoon Salt
¼ teaspoon Cayenne

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

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