The thought hit me like a bell rung in the dark, silent hall. So far, none of the scary, negative arguments against lust had succeeded in keeping me from it. Fear and guilt simply did not give me resolve; they added self-hatred to my problems. But here was a description of what I was missing by continuing to harbor lust: I was limiting by own intimacy with God. The love He offers is so transcendent and possessing that it requires our faculties to be purified and cleansed before we can possibly contain it. Could He, in fact, substitute another thirst and another hunger for the one I had never filled? Would Living Water somehow quench lust? That was the gamble of faith.

Unknown Author

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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