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
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)