| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Appetizers, Posted, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus Spears |
| 2/3 | c | Mayonnaise |
| 2 | T | Soy Sauce |
| 1 | t | Sesame Oil |
| Grated Zest Of 1 Orange |
INSTRUCTIONS
Pour about 1 inch of water into a large frying pan and bring it to a boil over high heat. Meanwhile, cut off the tough bottom ends from the aspargus. Generously salt the water. Add the aspargus, return the water to a boil and cook until the aspargus is just tender, about 3 minutes. Drain the aspargus and rinse under cold running water. Drain well and pat dry. In a small bowl, combine the mayonaise, soy sauce, sesame oil and grated orange zest. Blend well. Spoon the dipping sauce into a small bowl. Place the bowl in the middle of a round platter and fan the asparagus spears on the platter around it. Recipe by: 5 in 10 Appetizer Cookbook Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on Mar 17, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 127
Total Fat: 14.4g
Cholesterol: 10.2mg
Sodium: 867.2mg
Potassium: 216.2mg
Carbohydrates: 13.2g
Fiber: 1.4g
Sugar: 2.6g
Protein: 2.8g