** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. 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.
2. 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.
3. Arrange the asparagus in the centr 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.
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Dietary Notes:
This recipe is very low-sodium with 74.5mg per serving and low-cholesterol with 3mg per serving
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving. This recipe is high in Vitamin C with 39% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Yogurt, Gluten, Tomato, Cheese, Asparagus, Sulfites, Garlic, Fructose Malabsorption allergies.
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