Asparagus Salad - Daley Recipe
28 asparagus spears -- trimmed
1/2 cup nonfat yogurt
1 tbsp blue cheese -- crumbled
1/4 cup lemon juice
1 tbsp chives
1 clove garlic -- peeled and
2 tomatoes -- cored and
1 salt and pepper -- to taste
1/2 cup 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"
to Ethnic Recipes
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Asparagus Salad - Daley Recipe from Recipes 4U
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