|
|
Asparagus with Zesty Orange Sauce
- 2 pounds asparagus spears or 1 1/2 pounds broccoli
- 1/3 cup frozen Florida Orange Juice Concentrate, thawed
- 1/3 cup fat-free mayonnaise dressing
- 1 teaspoon Dijon-style mustard
- Dash pepper
- Thin strips of Florida 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.
Per serving: 49 cal., 3 9 pro., 12 g carbo., 0 g total fat (0 g sat, fat), 0 mg cholesterol, 2 g dietary fiber, 104 mg sodium. Daily Value: 50% vit. C, 90% folate, 20% thiamine, 13% riboflavin, 12% niacin, 19% potassium. |
|
|
|
