| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asparagus, To post | 12 | Servings | ||
INGREDIENTS
| 3 1/2 | lb | Asparagus; trimmed |
| 4 | Oranges | |
| 1/2 | c | Orange juice |
| 1/4 | c | White wine vinegar |
| 3/4 | c | Olive oil |
| 1 | tb | Honey |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
In large skillet over high heat, bring 1 inch salted water to a boil. Add half of the asparagus and cook 5 minutes or until tender. Using slotted spoon or tongs, transfer to bowl of ice water. Repeat with remaining asparagus. Drain. Evenly divide asparagus into 12 bundles. With vegetable peeler, remove a 1" x 7" strip of orange peel from each orange. Cut each strip into three 1/4"-wide strips. Repeat with remaining oranges to make a total of 12 strips. Tie each bundle with strips. Place on serving platter. In medium bowl, whisk together remaining ingredients; serve with bundles. Recipe by: rec.food.recipes Posted to recipelu-digest Volume 01 Number 350 by RecipeLu <recipelu@geocities.com> on Dec 08, 1997
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”