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Category : Mexican
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1 lb Asparaus spears (cut into 1

In lengths) 2 cups 3/4 c Water

2 tb Plain nonfat yogurt

1 tb Lemon juice

1 md Tomato, seeded and chopped

(1 cup) 2 tb Sliced green onion

1 ts Ground cumin

1 Clove garlic minced

1/2 ts Dried oregano

1/4 ts Salt

1/4 ts Cayenne

Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high heat to medium-low. Simmer 8-110 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 Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT

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