|
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"
|
|
 |
|
Gourmet Food Deals
|
Grocery Food Deals