| 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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