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Title: Asparagus Salad
Categories: Salads
Yield: 4 Servings

28 Asparagus spears (2 bn);
- trimmed
1/2 c Plain yogurt; nonfat
1 tb Blue cheese; crumbled
1/4 c Lemon juice;
- freshly squeezed
1 tb Fresh chives; snipped
1 cl Garlic; peeled; minced
2 Beefsteak tomatoes;
- cored, cut into wedges
Salt; to taste
Black pepper;
- freshly ground, to taste
1/2 c Fennel leaves;
- the feathery ends,
- chopped

Bring water to a boil in the bottom of a steamer. Fit the basket 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 center of a serving plate and ring with
the tomato wedges. Drizzle the yogurt dressing over the asparagus.
Sprinkle with salt & pepper and garnish with fennel leaves.

Per serving: 71 Calories, 0.9 g Fat

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

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