Asparagus Salad

• 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

1. Bring water to a boil in the bottom of a steamer.
2. Fit the basket into the steamer. Steam the asparagus over medium-high heat for about 6 minutes until bright green and tender.
3. 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.
4. Sprinkle with salt and pepper and garnish with fennel leaves.
5. Fat per serving:
6. 0.9 grams.
7. Calories per serving:
8. 71.

nonfat yogurt, cheese, freshly squeezed lemon juice, chives, garlic, tomatoes, salt, fennel leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580630 (may not work)