Steamed Asparagus with Raspberry-Yogurt Sauce
Asparagus is the herald of spring. The best asparagus comes to market from early March to June.
1 pound trimmed fresh asparagus
1/4 cup low fat plain yogurt
2 tablespoons finely chopped red bell pepper
2 tablespoons raspberry vinegar
1/2 teaspoon of honey
1/8 teaspoon fennel seed, crushed
Salt & freshly ground plack pepper to taste
Gently snap each asparagus stalk at the bottom; it should break at the very spot where the woodiness begins. Discard woody ends. Soak in cold water. Thicker stalks require peeling.
To cook, lay spears in 1 inch of water in a wide, non-aluminum pan. Bring to a gentle boil. Thin spears will take 3 to 5 minutes; medium, 5 to 8; and thick, 10 to 12 minutes. Cook to crisp-tender.
Meanwhile, combine remaining ingredients in a small bowl; whisk well.
Arrange asparagus on a serving platter. Drizzle yogurt sauce over asparagus. Serve immediately.
1 cup low fat milk
1/1/2 cups frozen cherries
1/2 cup frozen strawberries
1 tablespoon of honey
pinch of salt
Combine all ingredients in a blender. Blend until mixture is completely smooth.