Asparagus Guacamole serves 12 1 pound fresh asparagus spears, cut into 1-inch lengths (2 cups) 3/4 cup water 2 tablespoons plain nonfat or low-fat yogurt 1 tablespoons lemon juice 1 medium tomato, seeded and chopped (1 cup) 2 tablespoons sliced green onion 1 teaspoon ground cumin 1 clove garlic, minced � teaspoon dried oregano leaves � teaspoon salt � teaspoon cayenne