| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | California | Vegetables | 8 | Servings |
INGREDIENTS
| 1 | Medium-size orange | |
| 1 | Large lime | |
| 1 | c | Unflavored nonfat yogurt |
| 1/8 | t | White pepper |
| 2 | lb | Asparagus, tough ends trimmed |
| Salt |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 36.4mg
Potassium: 4.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g