Asparagus with orange sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus; |
| ¼ | cup | Orange juice; |
| 1 | teaspoon | Orange peel; grated |
| ½ | teaspoon | Cornstarch; |
| 1 | dash | Pepper; |
| 1 | tablespoon | Fresh chives; chopped |
Directions
In a large NONSTICK skillet, bring ½" water to boil. Add asparagus return to a boil. Cover; cook 3 - 5 minutes or until asparagus is tender.* Meanwhile, in a small saucepan combine orange juice, orange peel, cornstarch and pepper; mix well. Cook over medium heat until mixture boils. Remove from heat, stir in chives. Place drained cooked asparagus on serving platter; top with chive mixture. Serve immediately. 4 servings. *TIP: If desired, place asparagus spears in steamer basket over boiling water. Cover steam 3 - 5 minutes or until asparagus is tender. Food Exchanges per serving. 1 VEGETABLE EXCHANGE; CAL: 35; FAT: 0g; CHO: 0mg; SOD: 0mg; SUGARS: 0g; PRO: 2g; Source: Fast and Healthy Magazine, Mar/Apr, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 05-20-95