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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 1. From colored surfaces of orange and lime, grate enough of the orange
peel to make 1 teaspoon.
2. 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.
3. 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.
4. 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.
~ Roxanne E. Chan, Albany, California.
Ingredients:
1 Medium-size orange
1 Large lime
1 Cup(s) Unflavored nonfat yogurt
1/8 Teaspoon(s) White pepper
2 Pound(s) Asparagus,tough ends trimmed |
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