| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Appetizers, Breads, Muffins & r | 1 | Servings |
INGREDIENTS
| 3/4 | lb | Fresh asparagus spears |
| 1 1/2 | tb | Plain yogurt — (nonfat if |
| Desired) | ||
| 1 | tb | Sour cream — (light if |
| Desired) | ||
| 1/2 | ts | White wine vinegar |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Dry mustard |
| 1 | pn | Sugar |
| Red caviar — (any is fine | ||
| But red looks very pretty) |
INSTRUCTIONS
Remove tough ends of aspargus & peel off scales. Cook asparagus,covered, in a small amount of boiling water 6 min. or til crisp-tender. Drain & rinse with cold water & drain again. Chill. Combine yogurt & next 5 ingredients. Cover & chill. To serve, divide asparagus in 4 servings. Top each with 2 tsp yogurt mixture & a bit of caviar. Recipe By : Vonlisa From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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