| 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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