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, dont 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
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|Serving Size: 1 Serving (625g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15 (21%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0.6mg||0 %|
|Sodium 28.9mg||1 %|
|Potassium 302.1mg||8 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 12g|
|Protein 3.1g||4 %|
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Calories per serving: 73
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