Asparagus With Citrus Cream Sauce Recipe - Cooking Index
Asparagus With Citrus Cream Sauce Recipe - Cooking Index
| 1 | Medium-size orange | |
| 1 | Lime (large) | |
| 1 cup | 237ml | Unflavored nonfat yogurt |
| 1/8 teaspoon | 0.6ml | White pepper |
| 2 lbs | 908g / 32oz | Asparagus - tough ends trimmed |
| Salt |
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 1 1/4 cups. Serve, or, if made ahead, cover and chill up to a day.
Bring 1 1/2 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, 5-7 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.
Source:
Silver Palate Good Times Cookbook By Julee Rousso & Shiela
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