Asparagus is low in calories, high in fiber, plentiful in folate and a useful vegetable source of protein. Gout sufferers should forgo asparagus because it contains purines, substances that can precipitate a painful attack of the disease. 40% of people notice that asparagus gives their urine a pungent odor, which is a harmless reaction through body’s metabolism of the sulfur compound found in asparagus.
The cannellini beans have loads of vegetable-based protein, antioxidants, fiber, magnesium and B vitamins. The beans also help to give the guacamole some ‘body’; helping to make it thicker and less watery
- 1 pound 2 cups asparagus spears, cut into 1 Inch lengths
- 3/4 cup water
- 2 Tbsp plain nonfat yogurt
- 1 Tbsp lemon juice
- 2 tbsp olive oil
- 1/2 to 3/4 cup white cannellini beans
- 2 Tbsp green onion Sliced
- 1 tsp cumin ground
- 1 clove garlic minced
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
Combine asparagus and water in a 2 quart saucepan. Bring to a boil over medium-high heat to medium-low. Simmer 8-10 minutes, or until asparagus is tender. Rinse with cold water; drain. Dry with paper towel.
Combine asparagus, yogurt, lemon juice, olive oil and beans in a food processor or blender. Process until smooth.
In a medium mixing bowl, combine asparagus mixture and remaining ingredients.
Photo credit: getinmykitchen