Asparagus Guacamole Name: Crystal Veillette Base: Ft Campbell, KY Recipe: 1 lb. Asparagus spears (cut into 1 In lengths) 2 cups 3/4 c. Water 2 Tbs. Plain nonfat yogurt 1 Tbs. Lemon juice 1 med. Tomato, seeded and chopped (1 cup) 2 Tbs. Sliced green onion 1 Tsp. Ground cumin 1 Clove garlic minced 1/2 Tsp. Dried oregano 1/4 Tsp. Salt 1/4 Tsp. 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.