Date: Thu, 24 Aug 1995 10:06:28 -0400
From: l.bekar@utoronto.ca (Lorena Bekar)
Asparagus Guacamole
1 lb. asparaus spears (cut into 1 in. lengths) 2 cups
3/4 cup water
2 tbs. plain nonfat yogurt
1 tbs. lemon juice
1 med. tomato, seeded and chopped (1 cup)
2 tbs. sliced green onion
1 tsp. ground cumin
1 clove garlic minced
1/2 tsp. dried oregano
1/4 tsp salt
1/4 tsp cayenne
Combine asparagus and water in a 2-quart saucepan. Bring to a boil over
medium-high heat to medium-low. Simmer 8-110 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.
Per serving: 12 cal.; 1 gm. fat
kwlacto lacto