28 asparagus spears, trimmed (2 bundles)
1/2 cup plain non-fat yogurt
1 TB crumbled bleu cheese
1/4 cup freshly squeezed lemon juice
1 TB snipped fresh chives
1 garlic clove, peeled and minced
2 beefsteak tomatoes, cored and cut into wedges
salt and ground black pepper to taste
1/2 cup chopped fennel leaves(the feathery ends)
Bring water to a boil in the bottom of a steamer. Steam asparagus over medium-high heat for 6
minutes, until bright green and tender. Remove from steamer and allow to cool.
Combine the yogurt and bleu cheese in small saucepan. Warm over low heat for 1 to 2 minutes,
whisking constantly, just until the bleu cheese has melted. Remove pan from heat and whisk in
lemon juice, chives and garlic.
Arrange the asparagus in the center of plate, and ring with tomato wedges. Drizzle the yogurt
dressing over the asparagus. Sprinkle with salt and pepper and garnish with the fennel leaves.