Asparagus with Citrus Cream Sauce
Yield
8 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
oranges
|
*
|
| 1 | large |
limes
|
|
| 1 | cup |
yogurt, low-fat
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 2 | pounds |
asparagus
tough ends trimmed |
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
oranges
|
*
|
| 1 | large |
limes
|
|
| 237 | ml |
yogurt, low-fat
|
|
| 0.6 | ml |
white pepper
|
|
| 907.2 | g |
asparagus
tough ends trimmed |
|
| 1 | x |
salt
|
*
|
Directions
From colored surfaces of orange and lime, grate enough of the orange peel to make 1 teaspoon.
From center of orange and lime, cut 1 or 2 thin crosswise slices apiece; wrap slices airtight and chill. Ream 3 tablespoons juice from orange, 1 tablespoon juice from lime. In a bowl, mix orange and lime peel, orange and lime juice, sour cream, and pepper.
Makes 1¼ cups. Serve, or, if made ahead, cover and chill up to a day.
Bring 1½ to 2 inches water to a boil in a 10-12" frying pan over high heat. Add asparagus and cook, uncovered, until stems are just tender to pierce, 5 to 7 minutes.
Drain asparagus well, then place hot spears on a warm platter; garnish with reserved orange and lime slices. Offer flavored sour cream and salt to add to taste.
