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Asparagus with citrus cream sauce.

1 medium-size (about 1/2 lb.) orange

1 large (about 1/4 lb.) lime

1 cup regular or light sour cream or unflavored nonfat yogurt

1/8 teaspoon white pepper

2 pounds asparagus, tough ends trimmed off


From colored surfaces of orange and lime, grate enough of the orange peel to make 1 teaspoon and enough of the lime peel to make 1/2 teaspoon.

From centers 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.

Bring 1-1/2 to 2 inches water to a boil in a 10- to 12-inch frying pan over high heat. Add asparagus and cook, uncovered, until stems are just tender to pierce, 5 to 7 minutes.

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. Serves 8. Per serving with sauce; 78 cal.; 2.8 g protein; 6.2 g fat (3.8 g sat.); 4.3 g carbo.; 16 mg sodium; 13 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Chan, Roxanne E.
Article Type:Column
Date:Apr 1, 1992
Previous Article:Let the oven do the work.
Next Article:Italian-style lamb chops.

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