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Citrus Asparagus
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Citrus Asparagus
Yield: Makes 4 servings
Ingredients:
2
teaspoons reduced-fat margarine
1
clove garlic, minced
Juice of 1 large orange (about 1/3 cup)
1-1/4
teaspoons balsamic vinegar
1/4
teaspoon Dijon mustard
1/2
teaspoon grated orange peel
Salt (optional)
Nonstick olive oil cooking spray
1
small onion, diced
1
pound fresh asparagus, lower halves of stalks peeled*
2/3
cup diced red bell pepper
1/2
cup water
Preparation:
1.
For orange sauce, heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 minutes or until soft. Stir in orange juice; bring to a boil. Add vinegar and mustard; reduce heat and simmer 2 minutes. Remove from heat and add orange peel. Season to taste with salt, if desired; keep warm.
2.
For asparagus, spray medium saucepan with cooking spray; heat over medium-high heat. Add onion; cook and stir 2 minutes. Add asparagus, bell pepper and water. Reduce heat to medium-low. Cover and simmer 7 minutes or until asparagus is crisp-tender. Remove vegetables with slotted spoon to serving dish; serve with orange sauce.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | 2 g |
| Carbohydrate | 10 g |
| Cholesterol | <1 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 19 % |
| Calories | 58 |
| Protein | 3 g |
| Sodium | 37 mg |
Dietary Exchange:
| Vegetable | 2 |
This recipe appears in: Vegetable Side Dish
