Asparagus with orange dipping sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Orange juice |
| 1 | teaspoon | Orange rind; finely grated |
| ¼ | cup | Olive oil |
| 1 | teaspoon | Sesame oil |
| Salt and pepper; to taste | ||
Directions
SAUCE
Find a saucepan that's wide enough to hold the asparagus spears lengthwise and set it over medium-high heat. Fill about three quarters with water, add the salt and bring to a boil. Plunge the spears into the boiling water, return to a boil and cook until the spears are just tender when pierced with a fork, about 2 to minutes depending on their thicknes (do not overcook). Rinse under cold running water to stop the cooking, then drain on a clean kitchen towel.
To prepare the sauce, whisk together the orange juice, orange rind, olive oil sesame oil, and coarse salt and pepper until well blended. Arrange the asparagus on a large serving platter with dipping sauce on the side. Serve warm or cold.
Posted to MC-Recipe Digest V1 #180 Date: Fri, 2 Aug 1996 16:42:49 -0700 (PDT) From: PatH <phannema@...>
NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine,= May 1996