Asparagus With Low Fat Orange Sauce

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.

• Ready In: 23 mins
• Serves: 4

Ingredients

• 1⁄4 cup plain nonfat yogurt
• 2  tablespoons light mayonnaise
• 2  tablespoons  orange juice
• 1  teaspoon  orange peel (grated)
• 1  dash cayenne pepper
• 1⁄2 lb asparagus (soaked clean)
• 4  slices oranges, halved into half moons (for garnish)

Directions

1. Combine yogurt, mayonnaise, orange juice, orange peel, and cayenne. Let chill for 2 hours in refrigerator.
2. 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.).
3. 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.
4. Heat frying pan on medium-high heat to steam asparagus for 7 minutes.
5. Place steamed asparagus spears on plates and top with a dollop of orange sauce. Garnish each serving with 2 half moons of orange slices.