ASPARAGUS GUACAMOLE Serving Size : 1 Categories : Vegetarian Low-Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Asparaus spears (cut into 1 Inch lengths) 2 cups 3/4 cup Water 2 tablespoons Plain nonfat yogurt 1 tablespoon Lemon juice 1 medium Tomato -- seeded and chopped (1 cup) 2 tablespoons Sliced green onion 1 teaspoon Ground cumin 1 Clove garlic minced 1/2 teaspoon Dried oregano 1/4 teaspoon Salt 1/4 teaspoon 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
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