Asparagus Salad - cooking recipe

Ingredients

28 asparagus spears, trimmed (2 bundles)
1/2 cup plain nonfat yogurt
1 tablespoon crumbles blue cheese
1/4 cup lemon juice
1 tablespoon chopped fresh chives
1 clove peeled and minced garlic
2 tomatoes, cored and cut into wedges
salt and pepper
1/2 cup chopped fennel, leaves (feathery ends) (optional)

Preparation

Bring water to a boil in the bottom of a steamer.
Fit the basket in the steamer.
Steam the asparagus over medium-high heat for about 6 minutes, until bright green and tender.
Remove from heat and let asparagus cool in the steamer.
Combine 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 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 and pepper and garnish with fennel leaves.