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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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What a great twist on regular guacamole! You could use sour cream instead pf plain yogurt. Feel free to experiment! Have fun! Ingredients:
1 lb asparagus spear, cut into 1 inch lengths (2 cups) |
3/4 cup water |
2 tablespoons plain yogurt (or low fat) |
1 tablespoon lemon juice |
1 medium tomato, seeded and chopped (1 cup) |
2 tablespoons sliced green onions |
1 teaspoon ground cumin |
1 garlic clove, minced (add more if you so desire!) |
1/2 teaspoon dried oregano leaves |
1/4 teaspoon salt |
1/4 teaspoon cayenne |
Directions:
1. Combine asparagus and water in a 2 quart saucepan.
2. Bring to a boil over medium high heat. Cover and reduce heat to medium-low.
3. Simmer 8 to 10 minutes or until tender.
4. Rinse with cold water; drain.
5. Blot asparagus with a paper towel to remove excess moisture.
6. Combine asparagus, yogurt and lemon juice in food processor or blender.
7. Process till smooth.
8. In a medium mixing bowl, combine asparagus mixture and remaining ingredients.
9. Chill, if desired.
10. Serve with raw veggies or tortilla chips.
11. Enjoy!
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