Asparagus Scones

This recipe is adapted from cooking light. They are yummy for breakfast or with a soup.

In a saucepan , bring 1 / 2 inch of water to a boil.

Add the asparagus pieces , cover the pot and let them boil for 3 minutes.

Drain asparagus and rinse with cold water , drain well and set aside.

In a bowl , mix flour , baking powder , salt , baking soda , pepper , dill and cayenne.

Cut in butter until the mixture resembles coarse crumbs.

Stir in yogurt until moistened.

Stir in cheese and asparagus.

Turn onto a floured surface and knead 10 times.

Transfer to a baking sheet covered with cooking spray.

Pat into a 9-in circle , cut into 8 wedges.

Bake at 425f for 18-20 minutes.

Cool on a wire rack.

fresh asparagus, all-purpose flour, flour, baking powder, salt, baking soda, pepper, dill, cayenne, butter, nonfat plain yogurt, swiss cheese