• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsC, E
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pounds Asparagus teaspoon Salt

  2. 2 tablespoons Orange juice

  3. 1 teaspoon Orange rind; finely grated cup Olive oil

  4. 1 teaspoon Sesame oil Salt and pepper; to taste

Instructions Jump to Ingredients ↑

  1. 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 NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine,= May 1996


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