2 pounds asparagus spears or 1-1/2 pounds broccoli
1/3 cup frozen orange juice concentrate, thawed
1/3 cup fat-free mayonnaise
1 teaspoon Dijon-style mustard
Dash black pepper
Thin strips of orange peel
Wash asparagus spears; scrape off scales, if desired. Break off woody bases and discard. Or, wash and remove outer leaves of broccoli and tough parts of stalks; cut lengthwise into spears.
Place asparagus or broccoli in a steamer basket over simmering water. Cover and steam for 7 to 9 minutes for asparagus or 8 to 12 minutes for broccoli or until vegetables are crisp-tender. Carefully remove steamer basket and reserve 2 tablespoons of the steaming liquid.
For sauce, in a small saucepan whisk together the thawed orange juice concentrate, mayonnaise dressing, mustard, and pepper until smooth. Stir in 1 to 2 tablespoons of the reserved liquid to make sauce the desired consistency.
Cook and stir over low heat for 1 to 2 minutes or until heated through. Do not boil.
To serve, arrange asparagus or broccoli on a serving platter; spoon sauce over spears. Garnish with strips of orange peel.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 49; Total Fat: 0g; Saturated Fat: 0mg; Cholesterol: 0mg; Sodium: 104mg; Carbohydrates: 20g; Fiber: 2g; Protein: 3g
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