This is a delicious alternative to avocado guacamole, if you are watching the fat– or if you are an asparagus fan. Very fresh, very healthy– it makes a great spread for sandwiches, too.
1 bunch asparagus, bottom 1” cut off and discarded, the rest of it cut into 1” pieces.
1-2 tablespoons lemon juice (to taste)
2 tablespoons plain yogurt
1 tablespoons fresh, chopped chives or green onion
2 tablespoons fresh, chopped cilantro
¼ teaspoon kosher or sea salt
1 clove garlic
2 teaspoons chopped, fresh jalepeno (no seeds)
1 teaspoon ground cumin
1) Bring a large pot of salted water to a strong simmer and carefully add in the asparagus pieces. Return to a simmer and cook for 6-8 minutes, until tender. Drain and rinse with cold water until the asparagus is no longer hot. Drain again well.
2) With a paper towel, blot the asparagus pieces until dry. Place the asparagus and all of the rest of the ingredients into a food processor and process until smooth.
Makes about 2 cups. Store in the refrigerator until ready to serve with tortilla, bagel or pita chips. Keeps, refrigerated for up to three days.