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Ingredients
Serves Tool
Serves To:USMetric| 1/2 | Cup(c) | plain yogurt | |
| 1/2 | Cup(c) | light mayonnaise | |
| 2 | Pound(lb) | fresh asparagus | |
| 1/8 | Teaspoon(t) | freshly ground pepper | |
| 1/8 | Teaspoon(t) | salt | |
| 1/4 | Teaspoon(t) | dijon mustard | |
| 2 | Teaspoon(t) | fresh orange juice | |
| 1 | Teaspoon(t) | orange rind, grated | |
| 1 | Tablespoon(T) | fresh chives, minced |
Preparation
To make orange sauce combine all ingredients, less the asparagus. Cover sauce, and chill 1 hour.
Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler.
Fill a vegetable steamer with 2 inches water, and bring to a boil over medium-high heat. Place asparagus, cut ends down, in steamer basket; place basket in steamer. Cover, and steam 6 to 7 minutes or just until asparagus spears are tender.
Plunge asparagus into ice water to stop the cooking process; drain.
Arrange asparagus spears on serving platter. Garnish with orange sauce, if desired, and serve with asparagus.