| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Asparagus spears |
| 1 | T | Butter or margarine |
| 1 | T | Sesame seeds |
| 1 | T | Fresh orange juice |
| 1 | t | Fresh lemon juice |
| 1 | t | Sesame oil |
INSTRUCTIONS
Recipe by: adapted from BH&G, New CookBook 1993. From: PatH <phannema@wizard.ucr.edu> Date: Thu, 9 May 1996 15:05:54 -0700 (PDT) Prepare the asparagus. Snap off bases of spears and discard. Cut into 1-inch pieces. Bring a small abount of salted water to boil in a saucepan; add asparagus and cook 6 to 8 minutes or until crisp-tender. (Micro-zap about 5 minutes.) Arrest cooking by rinsing in cold water. Drain. Set aside. Prepare sauce by pre-measuring and having ingredients available. Melt butter in saucepan. Add seeds and cook, stirring 2 to 3 minutes over moderate heat, until browned. Add lemon juice, orange juice, then oil, in that order, stirring. Taste. Salt only if too bitter. Add asparagus to sauce, and toss until coated. Heat through. Serve hot. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER MC-RECIPE DIGEST V1 #78 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: <1mg
Sodium: 264.2mg
Potassium: 166.7mg
Carbohydrates: 3.1g
Fiber: 1.1g
Sugar: <1g
Protein: 2g