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Asparagus with Warm Citrus Vinaigratte Recipe |
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Asparagus and orange sections combine nicely in flavors, textures, and colors. This dish helps you in the trickiest part of a quick family dinner - timing. Prep the asparagus, make the sauce, and set aside for a half-hour while you tend to the rest of dinner. Then, when everyone is already sitting down for dinner, a quick saute puts there crisply tender beauties on your plate.
Ingredients 1/4 cup unsweetened orange juice 2 tablespoons white wine vinegar 1 tablespoon reduced-sodium soy sauce 1 tablespoon plus 1 teaspoon olive oil, divided 1 teaspoon grated fresh ginger 1/2 teaspoon minced garlic 1/4 teaspoon ground red pepper 1 pound fresh asparagus spears vegetable cooking spray 1 orange, peeled and sectioned
Method Combine orange juice, vinegar, soy sauce, olive oil, ginger, garlic, and red pepper in jar; cover tightly and shake to blend. let stand 30 minutes for flavors to blend.
Snap off tough ends of asparagus. Cut spears into 2-inch pieces.
Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil and place over medium heat until hot. Add asparagus, and stir-fry 2 minutes. Shake orange juice mixture, and pour over asparagus; cook, stirring constantly, 2 to 4 minutes or until asparagus is crisp-tender. Stir in orange sections; transfer to a serving bowl and serve immediately.
Per serving: 12 g carbohydrates, 95 calories, 5 g fat(1 g saturated), 0 mg cholesterol, 3 g Protein, 150 mg sodium |
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