Recipe by KateL
The dreamsicle-colored sauce is a nice accent on steamed asparagus and adds very few calories. This won rave reviews when I served it for Easter dinner. I have included my make-shift instructions for steaming asparagus in a large frying pan. The sauce came from Taste of Home in April/May 1999. Preparation time does not include refrigerator chilling time.
Top Review by GibbyLou
This wonderful dish was served with Easter dinner. I made the sauce a day in advance using fresh squeezed orange juice. I ended up doubling the amount of orange juice for a stronger orange flavor, tasting and stirring after each addition. The sauce is so easy to make; I'm sure I will be making it often. Thanks for sharing! Made for Spring PAC 2014.
- 59.14 ml plain nonfat yogurt
- 29.58 ml light mayonnaise
- 29.58 ml orange juice
- 4.92 ml orange peel (grated)
- 0.25 ml cayenne pepper
- 226.79 g asparagus (soaked clean)
- 4 slice oranges, halved into half moons (for garnish)
Directions See How It's Made
- Combine yogurt, mayonnaise, orange juice, orange peel, and cayenne. Let chill for 2 hours in refrigerator.
- Soak asparagus in water for 10 minutes. Break off woody ends (ends can be used to make a vegetable stock). Purists scrape off the bud triangles on the stalk (I am not a purist.).
- Set a round wire cooling rack (for cake pans or cookies) in a large frying pan. Pour water up to 1/4-inch below the cooling rack. Place asparagus on top of cooling rack. If necessary, form a second layer at a 90-degree angle to the first layer. Cover.
- Heat frying pan on medium-high heat to steam asparagus for 7 minutes.
- Place steamed asparagus spears on plates and top with a dollop of orange sauce. Garnish each serving with 2 half moons of orange slices.