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Asparagus with Orange-Saffron Sauce Recipe

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Asparagus with Orange-Saffron Sauce

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Serves 8 | 


Ingredients:

2 pounds asparagus, tough ends trimmed and stems peeled
 
1/4 cup chicken broth
5 threads saffron
1/8 teaspoon tarragon, dried
1 teaspoon orange zest, grated
2 tablespoons orange juice
1/4 teaspoon salt
1/2 cup mayonnaise, low-fat

Directions:

  1. Cook asparagus in 1/2-inch lightly salted boiling water in large skillet for 5 to 7 minutes or until tender. Drain and cool the asparagus in an ice-water bath. When cooled, drain and place on serving dish. Cover and refrigerate. Bring chicken broth to boiling in a small saucepan. Turn off the heat; add the saffron and tarragon. Cover and let stand for 4 minutes. Pour into a medium-size bowl to cool. Add orange zest, orange juice, salt and mayonnaise. Whisk together and refrigerate the sauce, covered, for 2 hours. The sauce can be made a day ahead. To serve, pour the sauce over the asparagus.
Cooking Method: Pan-fry
Course: Side
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