** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Snap off bases of spears and discard. Cut into 1-inch pieces.
3. Bring a small amount of salted water to boil in a saucepan; add asparagus and cook 6 to 8 minutes or until crisp-tender.
4. (Micro-zap about 5 minutes.) Arrest cooking by rinsing in cold water.
5. Drain. Set aside. Prepare sauce by pre-measuring and having ingredients available.
6. Melt butter in saucepan. Add seeds and cook, stirring 2 to 3 minutes over moderate heat, until browned.
7. Add lemon juice, orange juice, then oil, in that order, stirring.
8. Taste. Salt only if too bitter. Add asparagus to sauce, and toss until coated.
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Dietary Notes:
This recipe is low-sodium with 22mg per serving and low-cholesterol with 7.75mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Asparagus, Sulfites, Sesame Seeds, Fructose Malabsorption allergies.
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