** Tried to post this to fatfree **
Tonight I tried this recipe from the archives, and it is INCREDIBLY good!
And I didn't even do it right -- I left off the green onion because I didn't
have it, I made no attempt to measure the asparagus or the tomato, I used
very old dried garlic, I didn't carefully dry the asparagus, etc. It was
excellent anyway. This is a winner!
Enjoy!
Ellen
* Exported from MasterCook *
Asparagus Guacamole
Recipe By : FF archives
Serving Size : 12 Preparation Time :0:30
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
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1 pound asparagus spears -- cut 1 inch long
3/4 cup water
2 Tablespoons nonfat yogurt
1 Tablespoon lemon juice
1 medium tomato -- seeded and chopped
2 Tablespoons green onion -- sliced
1 teaspoon ground cumin
1 clove garlic -- minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high to medium-low heat. Simmer 8-10 minutes, 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 veggies or tortilla chips. Makes 12 servings.
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NOTES : The asparagus should be about 2 cups, the tomato about 1 cup.
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Ellen M. Sentovich
Cadence Berkeley Laboratories 1 510 647-2807 (office)
2001 Addison Street, 3rd floor 1 510 486-0205 (FAX)
Berkeley, CA 94704-1103 ellens@xxxxxxxxxxx
http://www-cad.eecs.berkeley.edu/~ellen