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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