Email to Phyllis_ aka_ Filus      

Citrus Asparagus -- e-w

Source of Recipe

TOH Diabetic Cookbook 2005
Citrus Asparagus -- e-w
Serves: 4

Orange Sauce:
2 tsp. reduced-fat stick margarine
1 clove garlic, minced
Juice of 1 large orange (about 1/3-cup)
1-1/4 tsp. balsamic vinegar
1/4 tsp. Dijon mustard
1/2 tsp. grated fresh orange peel

Asparagus:
Nonstick olive cooking spray
1 small onion, diced
1 lb. fresh asparagus, lower half of stalks peeled **
2/3 c. diced red bell pepper
1/2 c. water

**If using pencil thin asparagus, do not peel. Reduce cooking time to 4 to 5 minutes.

For 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; simmer 2 minutes. Remove from heat; add orange peel. Season to taste with salt if desired. Set aside and keep warm.

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; simmer 7 minutes or until asparagus is crisp-tender. Remove vegetables with slotted spoon to serving dish. Serve with reserved orange sauce.

1/4 of recipe equals: 58 calories…1 gm fat (trace saturated)…3 gm protein…10 gm carbohydrate…2 gm fiber…trace mg cholesterol…37 mg sodium +++EXC: 2 vegetable +++WWP:1