Asparagus Salad

Title:
Asparagus Salad

Yield:
4 Servings

Categories:
Appetizers,
Salads,
Vegetables,
Cheese,
Low-Fat




Ingredients:





    28    Asparagus spears -- trimmed


   1/2 c  Nonfat yogurt


     1 tb Blue cheese -- crumbled


   1/4 c  Lemon juice


     1 tb Chives


     1    Clove garlic -- peeled and


          Minced


     2    Tomatoes -- cored and


          Wedged


          Salt and pepper -- to taste


   1/2 c  Fennel






 Bring water to the boil in the bottom of a steamer. Fit the baket into the


 steamer.  Steam the asparagus over medium high heat for about 6 minutes,


 until bright green and tender. Remove the steamer from the heat and let the


 asparagus cool.


 


 Combine the yogurt and blue cheese in a small saucepan. Warm over low heat


 for 1 to 2 minutes, whisking constantly, just until the blue cheese has


 melted.  Remove the pan from the heat and whisk in the lemon juice, chives


 and garlic.


 


 Arrange the asparagus in the centrer of a serving plate and ring with the


 tomato wedges. Drizzle the yogurt dressing over the asparagus. Sprinkle


 with the salt and pepper and garnish with the fennel.


 


 Recipe By     : Rosie Daley from "In the Kitchen with Rosie"


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini