A tart-sweet citrus-and-mustard dressing brings out the best in this fresh and tasty low-calorie fruit and vegetable side dish.”
Ingredients
8 ounces fresh asparagus
2 tablespoons orange juice
2 teaspoons olive oil
½ teaspoon Dijon mustard
⅛ teaspoon salt
Dash ground pepper
1 medium orange, peeled and sectioned
Directions
1Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut stems into 2-inch-long pieces. Cook asparagus in a small amount of boiling water in a covered small saucepan for 1 minute; drain. Cool immediately in a bowl of ice water. Drain on paper towels.
2For dressing, whisk together orange juice, olive oil, mustard, salt, and pepper in a medium bowl. Add asparagus and orange sections; stir gently to coat. Serve immediately.
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