Citrus Asparagus Recipe
Ingredients
| ORANGE SAUCE | ||
| 2 teaspoons reduced-fat margarine | ||
| Garlic | 1 Clove (5gm), minced | |
| Juice of 1 large orange (about 1/3 cup) | ||
| Balsamic vinegar | 1 1/4 Teaspoon | |
| Dijon Mustard | 1/4 Teaspoon | |
| 1/2 teaspoon grated orange peel Salt (optional) | ||
| ASPARAGUS | ||
| Olive oil flavored nonstick cooking spray | ||
| Onion | 1 Small, diced | |
| 1 pound fresh asparagus, lower half of stalks peeled | ||
| Red bell pepper | 2/3 Cup (16 tbs), diced | |
| Water | 1/2 Cup (16 tbs) | |
Directions
1. For Orange Sauce, heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 minutes or until soft. Stir in orange juice; bring to a boil. Add vinegar and mustard; reduce heat and simmer 2 minutes. Remove from heat and add orange peel. Season to taste with salt, if desired. Reserve and keep warm.
2. For asparagus, spray medium saucepan with cooking spray; heat over medium-high heat. Add onion; cook and stir 2 minutes. Add asparagus, bell pepper and water. Reduce heat to medium-low. Cover and simmer 7 minutes or until asparagus is crisp-tender. Remove vegetables with slotted spoon to serving dish; serve with reserved Orange Sauce.
2. For asparagus, spray medium saucepan with cooking spray; heat over medium-high heat. Add onion; cook and stir 2 minutes. Add asparagus, bell pepper and water. Reduce heat to medium-low. Cover and simmer 7 minutes or until asparagus is crisp-tender. Remove vegetables with slotted spoon to serving dish; serve with reserved Orange Sauce.
Chef
