Asparagus Guacamole

2 cups (approximately 1 pound) asparagus spears, cut into 1-inch lengths
3/4 cup water
1 Tbs. lemon juice
1 medium tomato, seeded and chopped (1 cup)
3 tablespoons chopped onion
1/4 teaspoon ground cumin
1 clove garlic, pressed or minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder or cayenne
Dash Tabasco sauce
2 Tbs. plain nonfat or low-fat yogurt or 1/3 cup light sour cream

Combine asparagus and water in a 2 quart saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer 8 to 10 minutes or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture.

Combine all the ingredients in a blender or food processor and blend until smooth. Transfer to a bowl. Cover tightly and refrigerate several hours or overnight before serving. Makes 3 cups, or 12 (1/4-cup) servings.

Note: If you’re using frozen asparagus spears, it is not necessary to steam them (just thaw them to room temperature).

Adapted from Vegetarian Times’ 61 Quick & Healthy Recipes, p. 8.


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