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| Home -> [Appetizers, Asparagus, Cheese, Salads, Vegetables] -> [Asparagus salad Recipe] |
Asparagus salad
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Asparagus, Cheese, Salads, Vegetables |
Rating: |
0 |
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Ingredients:
| 28
| | Asparagus spears, trimmed | | 1/2
| cup | Nonfat yogurt | | 1
| tbsp | Blue cheese, crumbled | | 1/4
| cup | Lemon juice | | 1
| tbsp | Chives | | 1
| cl | Garlic, peeled and minced | | 2
| | Tomatoes, cored and wedged | | | Salt and pepper, to taste | | 1/2
| cup | Fennel |
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Procedures:
| 1 | Recipe by: rosie daley from "in the kitchen with rosie" bring water to the boil in the bottom of a steamer. | | 2 | Fit the baket into the steamer. | | 3 | Steam the asparagus over medium high heat for about 6 minutes, until bright green and tender. | | 4 | Remove the steamer from the heat and let the asparagus cool. | | 5 | Combine the yogurt and blue cheese in a small saucepan. | | 6 | Warm over low heat for 1 to 2 minutes, whisking constantly, just until the blue cheese has melted. | | 7 | Remov the pan from the heat and whisk in the lemon juice, chives and garlic. | | 8 | Arrange the asparagus in the centrer of a serving plate and ring with the tomato wedges. | | 9 | Drizzle the yogurt dressing over the asparagus. | | 10 | Sprinkle wi pepper and garnish with the fennel |
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