Asparagus with Citrus Sauce
2 lbs. thin asparagus, trimmed
2 Tbsp. light mayonnaise
1 Tbsp. extra virgin olive oil
1/2 tsp. packed fresh oregano leaves, finely chopped
Fill 12-inch skillet with 1 inch water. Cover and heat to boiling on high. Add asparagus and 1/2 teaspoon salt. Cook 4 to 5 minutes or until bright green and crisp-tender, turning occasionally for even cooking. Drain asparagus in large colander and quickly rinse under cold water. Drain again.
While asparagus cooks, make citrus sauce: From orange, grate ½ teaspoon peel into small bowl. (With swivel-bladed vegetable peeler, remove a 3-inch strip or orange peel; with chef’s knife, cut into thin slivers for garnish if desired. Set aside.) Squeeze 1/4 cup juice into bowl. Whisk in mayonnaise, olive oil, chopped oregano, and 1/8 teaspoon salt. Makes 1/3 cup citrus sauce.
Transfer asparagus to platter, Drizzle with citrus sauce and garnish with orange peel to serve.
Recipe from Good Housekeeping
Nutrition information per serving:
Total fat 3g
Saturated fat 1g
Dietary fiber 1g