| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Appetizers, Salads, Vegetables, Cheese, Low-fat/low |
4 |
Servings |
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 |
INSTRUCTIONS
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
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