| 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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