Ingredients

1 pound asparagus spears (cut into 1 in lengths)
2 C.
3/4 C. water
2 Tbsp. plain nonfat yogurt
1 Tbsp. lemon juice
1 medium tomato, seeded and chopped
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

Cooking Instructions

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
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)