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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Another yummy lowfat recipe from In The Kitchen With Rosie, the cookbook by Oprah's personal chef. I have never used the fennel leaves, so if you try it, tell me how it tastes! Ingredients:
28 asparagus spears, trimmed (2 bundles) |
1/2 cup plain nonfat yogurt |
1 tablespoon crumbles blue cheese |
1/4 cup lemon juice |
1 tablespoon chopped fresh chives |
1 clove peeled and minced garlic |
2 tomatoes, cored and cut into wedges |
salt and pepper |
1/2 cup chopped fennel, leaves (feathery ends) (optional) |
Directions:
1. Bring water to a boil in the bottom of a steamer.
2. Fit the basket in the steamer.
3. Steam the asparagus over medium-high heat for about 6 minutes, until bright green and tender.
4. Remove from heat and let asparagus cool in the steamer.
5. Combine 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. Remove pan from the heat and whisk in the lemon juice, chives, and garlic.
8. Arrange the asparagus in the center of a serving plate and ring with the tomato wedges.
9. Drizzle the yogurt dressing over the asparagus.
10. Sprinkle with salt and pepper and garnish with fennel leaves.
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