Name: Asparagus with Citrus Cream Sauce
Ingredients: 1 Medium-size orange; 1 Large lime; 1 c Unflavored nonfat yogurt; 1/8 ts White pepper; 2 lb Asparagus,tough ends trimmed; Salt

CATEGORY	CUISINE	TAG	YIELD
Vegetables	California	Vegetables	8	Servings

INGREDIENTS

1		Medium-size orange
1		Large lime
1	c	Unflavored nonfat yogurt
1/8	ts	White pepper
2	lb	Asparagus,tough ends trimmed
		Salt

INSTRUCTIONS

1. From colored surfaces of orange and lime, grate enough of the orange
peel to make 1 teaspoon.
2. From center of orange and lime, cut 1 or 2 thin crosswise slices apiece;
wrap slices airtight and chill. Ream 3 tablespoons juice from orange, 1
tablespoon juice from lime. In a bowl, mix orange and lime peel, orange and
lime juice, sour cream, and pepper. Makes 1 1/4 cups. Serve, or, if made
ahead, cover and chill up to a day.
3. Bring 1 1/2 to 2 inches water to a boil in a 10-12" frying pan over high
heat. Add asparagus and cook, uncovered, until stems are just tender to
pierce, 5-7 minutes.
4. Drain asparagus well, then place hot spears on a warm platter; garnish
with reserved orange and lime slices. Offer flavored sour cream and salt to
add to taste.
~ Roxanne E. Chan, Albany, California.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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