Asparagus With Orange-Saffron Sauce
Serves: 3
Callie Medhurst
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Chicken Broth1 tsp
Tarragon (dried)1 tsp
Orange Zest (grated)2 tbsps
Orange Juice1 tsp
Salt1 cup
Low-Fat MayonnaiseDirections:
1
Cook asparagus in 1/2-inch lightly salted boiling water in large skillet for 5 to 7 minutes or until tender
2
Drain and cool the asparagus in an ice-water bath
3
When cooled, drain and place on serving dish
4
Cover and refrigerate
5
Bring chicken broth to boiling in a small saucepan
6
Turn off the heat; add the saffron and tarragon
7
Cover and let stand for 4 minutes
8
Pour into a medium-size bowl to cool
9
Add orange zest, orange juice, salt and mayonnaise
10
Whisk together and refrigerate the sauce, covered, for 2 hours
11
The sauce can be made a day ahead
12
To serve, pour the sauce over the asparagus