Line a fine mesh sieve with paper toweling or cheesecloth, and place the sieve over a bowl.
Spoon yogurt into the lined sieve and cover with another piece of paper toweling.
Place weight on top of the yogurt, such as a large can of tomatoes. Refrigerate for 2-3 hours or until all liquid has been absorbed and drained from the yogurt. Replace paper towel if it becomes too water logged.
Slice or crumble cheese as desired.
Place cooked chopped asparagus into a large bowl. Add pomegranate arils, salt and pepper, and toss gently.
Transfer to a serving dish and add crumbled yogurt cheese over the top.