Asparagus Guacamole

serves 12

1 pound fresh asparagus spears, cut into 1-inch lengths (2 cups) 3/4 cup water 2 tablespoons plain nonfat or low-fat yogurt 1 tablespoons lemon juice 1 medium tomato, seeded and chopped (1 cup) 2 tablespoons sliced green onion 1 teaspoon ground cumin 1 clove garlic, minced � teaspoon dried oregano leaves � teaspoon salt � teaspoon cayenne

Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer 8 to 10 minutes, or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper tower to remove excess moisture. Combine asparagus, yogurt and lemon juice in a food processor or blender. Process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients. Chill, if desired. Serve with raw vegetables or tortilla chips

Contributed by: Edit

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