Recipe - Asparagus Guacamole

1 pound Asparaus spears (cut into 1
In lengths) 2 cups
Three fourths cup Water
2 tablespoon Plain nonfat yogurt
1 tablespoon Lemon juice
1 md Tomato, seeded and chopped
(1 cup)
2 tablespoon Sliced green onion
1 teaspoon Ground cumin
1 Clove garlic minced
One half teaspoon Dried oregano
One fourth teaspoon Salt
One fourth teaspoon Cayenne

Combine asparagus and water in a 2quart saucepan. Bring to a boil over
mediumhigh heat to mediumlow. Simmer 8110 minutes, or until asparagus is
tender. Rinse with cold water; drain. Blot asparagus with paper towel 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 veggies or tortilla chips. Makes 12 servings. Per serving:
12 cal.; 1 gm. fat

Recipe from the Vegetarian Times, (sorry, don't know the issue date).
Converted to MM by Donna Webster
Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE,
31 OCT 1995 151630 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini