Asparagus Guacamole
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Wms7E|(,vK(irLF}Ct5LLƧvvW6wޟ@Rtzvp|A8 !Ct1ګ?D]xdyqw‰1>!ɤ>y\jHzoȕٳ~hUM;MU h4J=lS*-FQU F94F6̘S/[#ai0ʷ6 E UVaS\bi D*qP(QlPkHfDs4ـ!,[\ 12`@ qv#gSH`*r_}e&88&e. 32ʭ:Cޫ:86I)g5iQbN[)87ppTf2.TGO5֯bD v8 weI+!wR칝Ҙ8v0Bl@FUvf|uMea>tTEVncCuD;?L##eZn^09otI*eʂno oFJmlu;Q[p殯<%|YR;(J>fՙ`k\@A;c~x }Ƙm;LX׸gN,e\\rﳙ Mat hHXyΠZNrA֞&i.a.% J;qS9bMpM?ZTJ1\GGO PvunHjܛٴ n8;2+m,#4,m2iBN$ Q10=u {+G;Ku(aw:rt=wtkyQ&7\"kujrLݥy~C w{=選FQNKꏴ ܀ hӣ Ϡ0$ t0K1Ji!yxL5t"/Yև=#N7*g\:B'Fr))7˻ qG/5pM}5\o˅MwS
Asparagus Guacamole
  Asparagus    Low Fat    Vegetarian  
Last updated 10/4/2011 8:04:54 PM. Recipe ID 30130. Report a problem with this recipe.
Wms7E|(,vK(irLF}Ct5LLƧvvW6wޟ@Rtzvp|A8 !Ct1ګ?D]xdyqw‰1>!ɤ>y\jHzoȕٳ~hUM;MU h4J=lS*-FQU F94F6̘S/[#ai0ʷ6 E UVaS\bi D*qP(QlPkHfDs4ـ!,[\ 12`@ qv#gSH`*r_}e&88&e. 32ʭ:Cޫ:86I)g5iQbN[)87ppTf2.TGO5֯bD v8 weI+!wR칝Ҙ8v0Bl@FUvf|uMea>tTEVncCuD;?L##eZn^09otI*eʂno oFJmlu;Q[p殯<%|YR;(J>fՙ`k\@A;c~x }Ƙm;LX׸gN,e\\rﳙ Mat hHXyΠZNrA֞&i.a.% J;qS9bMpM?ZTJ1\GGO PvunHjܛٴ n8;2+m,#4,m2iBN$ Q10=u {+G;Ku(aw:rt=wtkyQ&7\"kujrLݥy~C w{=選FQNKꏴ ܀ hӣ Ϡ0$ t0K1Ji!yxL5t"/Yև=#N7*g\:B'Fr))7˻ qG/5pM}5\o˅MwS



 
      Title: Asparagus guacamole
 Categories: Low fat, Vegetarian
      Yield: 1 Servings
 
      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
  




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Recipe ID 30130 (Apr 03, 2005)

Wms7E|(,vK(irLF}Ct5LLƧvvW6wޟ@Rtzvp|A8 !Ct1ګ?D]xdyqw‰1>!ɤ>y\jHzoȕٳ~hUM;MU h4J=lS*-FQU F94F6̘S/[#ai0ʷ6 E UVaS\bi D*qP(QlPkHfDs4ـ!,[\ 12`@ qv#gSH`*r_}e&88&e. 32ʭ:Cޫ:86I)g5iQbN[)87ppTf2.TGO5֯bD v8 weI+!wR칝Ҙ8v0Bl@FUvf|uMea>tTEVncCuD;?L##eZn^09otI*eʂno oFJmlu;Q[p殯<%|YR;(J>fՙ`k\@A;c~x }Ƙm;LX׸gN,e\\rﳙ Mat hHXyΠZNrA֞&i.a.% J;qS9bMpM?ZTJ1\GGO PvunHjܛٴ n8;2+m,#4,m2iBN$ Q10=u {+G;Ku(aw:rt=wtkyQ&7\"kujrLݥy~C w{=選FQNKꏴ ܀ hӣ Ϡ0$ t0K1Ji!yxL5t"/Yև=#N7*g\:B'Fr))7˻ qG/5pM}5\o˅MwS