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
We can track the history of meal recipes back into distant history, in truth as far back into history as the ancient Egyptians, and possibly even further. In practice though, in the main part, these ancient cookbooks were just very simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which describe the preparation 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 and exhilarated. Later, there are a couple of interesting cookery books which date from the 1300s - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is served today, but rather descriptions of the types of food on the tables of the rich people of that period. For the centuries that followed, the wealthy families of Wesstern Europe tried to serve the most exotic banquets, and as a consequence, chefs and their recipes were highly sought after. Notwithstanding that, it was during the 1800s that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes of their peers. The introduction of the TV brought us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Asparagus Guacamole recipe.
