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2 pounds asparagus spears 1/3 cup frozen orange juice concentrate (thawed) 1/3 cup mayonnaise 1 teaspoon Dijon-style mustard Dash of pepper DIRECTIONS 1. Wash asparagus spears. Break off woody bases and discard. Place asparagus in a steamer basket over simmering water. Cover and steam for 7 to 9 minutes (or until crisp-tender). Remove steamer basket and save 2 tablespoons of the steaming liquid. 2. In a small saucepan, whisk together the thawed orange juice concentrate, mayonnaise, mustard, and pepper until smooth. Stir in 1-2 tablespoons of the reserved liquid to make sauce the desired consistency. Cook and stir over low heat for 1 to 2 minutes until heated. Do not boil. 3. Arrange asparagus on a serving platter. Spoon sauce over spears. Makes 8 servings. ENJOY! |
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