| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 | lb | Asparagus |
| 1/2 | ts | Salt |
| 2 | tb | Orange juice |
| 1 | ts | Orange rind; finely grated |
| 1/4 | c | Olive oil |
| 1 | ts | Sesame oil |
| Salt and pepper; to taste |
INSTRUCTIONS
SAUCE Find a saucepan that's wide enough to hold the asparagus spears lengthwise and set it over medium-high heat. Fill about three quarters with water, add the salt and bring to a boil. Plunge the spears into the boiling water, return to a boil and cook until the spears are just tender when pierced with a fork, about 2 to minutes depending on their thicknes (do not overcook). Rinse under cold running water to stop the cooking, then drain on a clean kitchen towel. To prepare the sauce, whisk together the orange juice, orange rind, olive oil sesame oil, and coarse salt and pepper until well blended. Arrange the asparagus on a large serving platter with dipping sauce on the side. Serve warm or cold. Posted to MC-Recipe Digest V1 #180 Date: Fri, 2 Aug 1996 16:42:49 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Reviewed in "Vegetables your kids will eat," Family Fun Magazine,= May 1996
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