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Asparagus Salad - Daley

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      Title: ASPARAGUS SALAD - DALEY
 Categories: Appetizers, Salads, Vegetables, Cheese, Low-fat/low
      Yield: 4 Servings
 
     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
 
  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"
 
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