INGREDIENTS

INSTRUCTIONS

Juice five oranges over a sieve, about 1 1/2 cups. Zest one orange.
Using a paring knife, remove the skin, pith, and outer membrane from
the remaining orange. Carefully cut each segment away from white
membranes. This is called supreming the orange. Set segments aside.
Place the asparagus in a large sauté pan. Add 1/2 inch of water, and
bring to a boil. Lower the heat, and steam to tenderize, about 8
minutes. Just before the asparagus are fully cooked, drain the liquid
from the sauté pan. Add 1/4 cup orange juice, and simmer until the
asparagus are fork tender. Remove from heat. Season with salt and
pepper. Cover, and steam while finishing the sauce. Meanwhile, in a
small saucepan, bring 1 1/4 cups orange juice to a boil. Add the
vinegar, lower the heat, and simmer until reduced to 1/3 cup. Remove
from heat, and stir in butter, one piece at a time, until sauce is
thick and creamy. Season with salt and pepper. Transfer the asparagus
to a warm platter, drizzle with sauce, and garnish with reserved
orange segments, zest, and tarragon. Serves 4.  Source: "Martha Stewart
Living - (www.marthastewart.com)" S(Formatted  for MC5): "by Lynn
Thomas - Lynn_Thomas@prodigy.net"  Per serving: 93 Calories (kcal);
trace Total Fat; (1% calories from  fat); 2g Protein; 24g Carbohydrate;
0mg Cholesterol; trace Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 1/2  Fruit; 0 Fat; 0 Other Carbohydrates  Recipe
by: Martha Stewart  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 342
Calories From Fat: 123
Total Fat: 13.3g
Cholesterol: 9.1mg
Sodium: 1591.6mg
Potassium: 742.3mg
Carbohydrates: 51.1g
Fiber: 12.7g
Sugar: 30.5g
Protein: 6.7g