Asparagus and crunchy orange top

Yield: 4 Servings

Measure Ingredient
GROSZ VGFF60A
1 pounds Fresh asparagus
1 teaspoon Margarine
1½ tablespoon Almonds -- chopped
¼ cup Low-sugar orange marmalade

Snap off tough ends of the asparagus. Remove scales if desired. Arrange asparagus in a vegetable steamer over boiling water. Cover and steam 4-minutes until crisp tender. Drain; arrange on a serving platter and keep warm. Melt margarine in a small saucepan over low heat; add almonds, and saute' until lightly toasted. Stir in marmalade; cook until heated. Spoon over asparagus. FROM: MICHAEL GROSZ (VBFF60A) Recipe By :

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