Served as accompaniment. Vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

Mexican

1 lb Asparagus Spears, 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 Clove Garlic, minced (add more if you so desire!)

1/2 teaspoon dried Oregano Leaves

1/4 teaspoon Salt

1/4 teaspoon Cayenne

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

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 12

You may also be interested in ...