Asparagus Salad - cooking recipe

Ingredients

28 asparagus spears, trimmed
1/2 c. plain nonfat yogurt
1 Tbsp. crumbled Blue cheese
1/4 c. freshly squeezed lemon juice
1 Tbsp. snipped fresh chives
1 garlic clove, peeled and minced
2 tomatoes, cut in wedges
salt and pepper to taste
1/2 c. chopped fennel leaves

Preparation

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 asparagus cool. Combine the yogurt and Blue cheese in a small saucepan. Warm over low heat for 1 to 2 minutes, whisking constantly, 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 tomato wedges. Drizzle the yogurt dressing over asparagus.
Sprinkle with salt and pepper and garnish with fennel leaves.
Fat per serving:
0.9 grams.
Calories per serving:
71.