Asparagus Guacamole

1. Combine asparagus and water in a 2 quart saucepan.

2. Bring to a boil over medium high heat. Cover and reduce heat to medium-low.

3. Simmer 8 to 10 minutes or until tender.

4. Rinse with cold water; drain.

5. Blot asparagus with a paper towel to remove excess moisture.

6. Combine asparagus, yogurt and lemon juice in food processor or blender.

7. Process till smooth.

8. In a medium mixing bowl, combine asparagus mixture and remaining ingredients.

9. Chill, if desired.

10. Serve with raw veggies or tortilla chips.

11. Enjoy!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	1.0411 g
Protein	7.481 g
Carbohydrates	8.7014 g
Energy	67.7277 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0197 g
Water	343.3343 g
Aspartic acid	0.1807 g
Calcium, Ca	96.3103 mg
Lutein + zeaxanthin	325.632 g
Fiber, total dietary	2.1437 g
Fatty acids, total saturated 22:0	0.0002 g
Carotene, beta	954.8545 g
Niacin	1.2522 mg
Vitamin A, RAE	94.8685 g
Arginine	0.0448 g
Riboflavin	0.0856 mg
Tocopherol, beta	0.0123 mg
Fatty acids, total polyunsaturated 15:0	0.0004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0039 g
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	0.5543 g
Sodium, Na	35.0972 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0112 g
Total lipid (fat)	1.0411 g
Manganese, Mn	0.2892 mg
Fructose	2.1073 g
Proline	0.0214 g
Fatty acids, total saturated 16:0	0.0944 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.007 g
Sucrose	0.0848 g
Choline, total	29.3979 mg
Sugars, total	4.2122 g
Serine	0.0377 g
Fatty acids, total saturated 10:0	0.005 g
Fatty acids, total saturated 18:0	0.0311 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.2071 mg
Selenium, Se	5.41 g
Ash	1.4048 g
Fatty acids, total saturated 18:1 undifferentiated	0.358 g
Pantothenic acid	0.164 mg
Phenylalanine	0.0387 g
Copper, Cu	0.1908 mg
Betaine	0.123 mg
Thiamin	0.1075 mg
Retinol	8.5 g
Methionine	0.0097 g
Iron, Fe	2.2819 mg
Carbohydrate, by difference	8.7014 g
Phosphorus, P	101.1275 mg
Folate, total	30.127 g
Tocopherol, gamma	0.1476 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Lycopene	3164.79 g
Alanine	0.0372 g
Cholesterol	14.1667 mg
Valine	0.0308 g
Fatty acids, total saturated 18:2 undifferentiated	0.2216 g
Glycine	0.0294 g
Carotene, alpha	124.23 g
Glucose (dextrose)	1.8853 g
Fatty acids, total saturated 14:0	0.0024 g
Zinc, Zn	0.6708 mg
Isoleucine	0.0286 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	0.2753 g
Fatty acids, total saturated 14:1	0.0005 g
Leucine	0.04 g
Tocotrienol, alpha	0.0123 mg
Vitamin A, IU	1748.0233 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	30.127 g
Tryptophan	0.0094 g
Vitamin C, total ascorbic acid	25.8023 mg
Phytosterols	10.4115 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0028 g
Fatty acids, total saturated 20:0	0.0002 g
Tyrosine	0.0196 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	29.0271 g
Fatty acids, total saturated	0.1365 g
Histidine	0.0206 g
Fatty acids, total monounsaturated	0.374 g
Threonine	0.0379 g
Folate, food	30.127 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0002 g
Cryptoxanthin, beta	28.744 g
Vitamin E (alpha-tocopherol)	1.0605 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	34.7067 mg
Lysine	0.0414 g
Potassium, K	450.1052 mg
Cystine	0.0131 g
Fluoride, F	2.829 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Tomato	1	22.14	4.7847	0.246
Water	0.75 cup	0	0	0
plain yogurt	2 tablespoons	0	0	0
Garlic Clove	1	4.47	0.9918	0.015
Green Onion	2 tablespoons	3.24	0.6888	0.0564
cumin	1 teaspoon	7.875	0.929	0.4677
asparagus spear	1	25.2167	0	0.1417
oregano leaf	0.5 teaspoon	25.2167	0	0.1417
cayenne	0.25 teaspoon	1.431	0.2548	0.0777