** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Find a saucepan that's wide enough to hold the asparagus spears
lengthwise and set it over medium-high heat.
2. Fill about three quarters with
water, add the salt and bring to a boil.
3. Plunge the spears into the boiling
water, return to a boil and cook until the spears are just tender when
pierced with a fork, about 2 to minutes depending on their thicknes (do not
overcook).
4. Rinse under cold running water to stop the cooking, then drain
on a clean kitchen towel.
5.
To prepare the sauce, whisk together the orange juice, orange rind, olive
oil sesame oil, and coarse salt and pepper until well blended.
6. Arrange the
asparagus on a large serving platter with dipping sauce on the side. Serve
warm or cold.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Asparagus, Sesame Seeds, Fructose Malabsorption, Oranges, Olive Oil allergies.