Total Time
Prep 15 mins
Cook 6 mins

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 Nutrition


  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.
Most Helpful

A 5 star for sure, suberp dressing without being heavy! It is the dressing that makes the salad. Made it as written except I did not have any fennel in and will try it next time. very impressed with the dressing and I intend to use it on other salads, thanks sooo much for posting a delicious keeper!

Derf September 07, 2009