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
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