INGREDIANTS:

28 Asparagus spears (2 bundles) trimmed

1/2 cup plain nonfat yogurt

1 tablespoons crumbled blue cheese

1/4 cup freshly squeezed lemon juice

1 tablespoon snipped fresh chives

1 clove garlic peeled and minced

2 beefsteak tomatoes cored and cut into wedges

salt and pepper to taste

1/2 cup chopped fennel leaves (feathery ends)

DIRECTIONS:  Bring water to a boil in the bottom of a steamer.  Fit the basket into the steamer.  Steam the asparagus over medium-high heat for about 6 minutes until bright green and tender.  Remove the steamer from the hear and let the asparagus cool.  Combine the yogurt and blue cheese in a small saucepan.  Warm over low heat for 1-2 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 center of a serving plate and ring with the tomato wedges.  Drizzle the yougurt dressing over the asparagus.  Sprinkle with salt and pepper and garnish with the fennel leaves.

 Comments:  This is a very delicious vegtable platter.  Don’t let the asparagus scare you away.