| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low fat, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | lb | Asparaus spears (cut into 1 |
| In lengths) 2 cups | ||
| 3/4 | c | Water |
| 2 | tb | Plain nonfat yogurt |
| 1 | tb | Lemon juice |
| 1 | md | Tomato, seeded and chopped |
| (1 cup) | ||
| 2 | tb | Sliced green onion |
| 1 | ts | Ground cumin |
| 1 | Clove garlic minced | |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Salt |
| 1/4 | ts | Cayenne |
INSTRUCTIONS
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 Recipe from the Vegetarian Times, (sorry, don't know the issue date). Converted to MM by Donna Webster Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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