1 lb asparaus spears (cut into 1
1 in lengths) 2 cups
3/4 cup water
2 tbsp plain nonfat yogurt
1 tbsp lemon juice
1 medium tomato, seeded and chopped
1 (1 cup)
2 tbsp sliced green onion
1 tsp ground cumin
1 clove garlic minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp cayenne
Directions
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
Donna@webster.demon.co.uk Submitted By DONNA@WEBSTER.DEMON.CO.UK
On TUE, 31 OCT 1995
151630 GMT
Servings: 1 servings
Asparagus Guacamole Recipe brought to you by Recipe Ideas
Categories: Guacamole; Mexican; Vegetable
The History of Recipes
Historians have traced the existence of recipes way back into the far past, at least as far back into history as early Egypt, and potentially, even further back. Interesting though that maybe, generally, these ancient recipes were just very simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to academics is a series of tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As our culinary historical trip moves on a few more years we have some books dating from the fourteenth century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that we all know today, but instead recipes for the types of meals eaten by the nobility of that period. Over the following few hundred years, the rich families of Europe strove to serve the most exotic banquets, and as a result the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, recipe books were greatly in demand mostly due to increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Asparagus Guacamole recipe.
