CATEGORY	CUISINE	TAG	YIELD
Grains		Dips, Asparagus	12	Servings

INGREDIENTS

2	c	Asparagus spears; cut into 1"pieces
3/4	c	Water
2	tb	Nonfat yogurt
1	tb	Lemon juice
1	md	Tomato; seeded and chopped
2	tb	Green onion; sliced
1	ts	Ground cumin
1		Clove garlic; minced
1/2	ts	Dried oregano
1/4	ts	Salt
1/4	ts	Cayenne

INSTRUCTIONS

1. Combine asparagus and water in a 2-quart saucepan. Bring to a boil over
medium-high heat to medium-low. Simmer 8-10 minutes, or until asparagus is
tender. Rinse with cold water; drain. Blot asparagus with paper towel to
remove excess moisture.
2. Combine asparagus, yogurt and lemon juice in a food processor or
blender. Process until smooth.
3. In a medium mixing bowl, combine asparagus mixture and remaining
ingredients. Chill, if desired.
Notes: Serve with raw veggies or tortilla chips. Per serving: 10 cal.; 1
gm. Fat
Posted to recipelu-digest Volume 01 Number 371 by RecipeLu
<recipelu@geocities.com> on Dec 15, 1997

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