28 asparagus spears -- trimmed
1/2 cup nonfat yogurt
1 tbsp blue cheese -- crumbled
1/4 cup lemon juice
1 tbsp chives
1 clove garlic -- peeled and
1 minced
2 tomatoes -- cored and
1 wedged
1 salt and pepper -- to taste
1/2 cup fennel
A Recipe for
Asparagus Salad With Blue Cheese Dressing
Herb Tip |
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
This Recipe for Asparagus Salad With Blue Cheese Dressing is one of thousands in the Recipes-to-go Cheese Cookbook.
Cookies are made of butter and love. |
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| Elayne Boolser |
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
| Robert Frost |
This is a recipe for Asparagus Salad With Blue Cheese Dressing from the recipe cookbook of Recipes-to-go (Cheese)
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
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| Author Unknown |
Food Tip |
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"
Serves: 4
Asparagus Salad With Blue Cheese Dressing Recipe brought to you by Recipes To-Go