2 c Asparagus spears; cut into
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
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
Posted to recipelu-digest Volume 01 Number 371 by RecipeLu
on Dec 15, 1997