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asparagus-guacamole recipe

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