Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.berkeley.edu!su-news-hub1.bbnplanet.com!sanjose-news-feed1.bbnplanet.com!news.gtei.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Asparagus with Zesty Orange Sauce Followup-To: rec.food.cooking Date: 1 Feb 2000 04:31:44 -0700 Organization: attcanada.net Lines: 38 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <01bd01a8fe77$844cb0e0$26a8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:39306 No-Fat Asparagus with Zesty Orange Sauce What could be easier? Just stir four ingredients together for this luscious sauce and heat for a minute or two. Next time, serve the sauce with green beans or potatoes. Yum 2 pounds asparagus spears or 1-1/2 pounds broccoli 1/3 cup frozen orange juice concentrate, thawed 1/3 cup fat-free mayonnaise dressing 1 teaspoon Dijon-style mustard Dash pepper Thin strips of orange Peel Wash asparagus spears; scrape off scales, if desired. Break off woody bases and discard. Or, wash and remove outer leaves of broccoli and tough parts of stalks; cut lengthwise into spears. Place asparagus or broccoli in a steamer basket over simmering water. Cover and steam for 7 to 9 minutes for asparagus or 8 to 12 minutes for broccoli or until vegetables are crisp-tender. Carefully remove steamer basket and reserve 2 tablespoons of the steaming liquid. For sauce, in a small saucepan whisk together the thawed orange juice concentrate, mayonnaise dressing, mustard, and pepper until smooth. Stir in 1 to 2 tablespoons of the reserved liquid to make sauce the desired consistency. Cook and stir over low heat for 1 to 2 minutes or until heated through. Do not boil. To serve, arrange asparagus or broccoli on a serving platter; spoon sauce over spears. Garnish with strips of orange peel. Makes 8 servings. Calories 49 Fat 0 g Carbs 12 g Sodium 104 mg Fiber 2 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.