1 medium-size orange
1 large lime
1 cup unflavored nonfat yogurt
1/8 tsp white pepper
2 lb asparagus,tough ends trimmed
1 salt
A Recipe for
Asparagus With Citrus Cream Sauce
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
This Recipe for Asparagus With Citrus Cream Sauce is one of thousands in the Recipes-to-go Fruit Cookbook.
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
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In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind. |
| a nation taste-blind. M.F.K. Fisher |
This is a recipe for Asparagus With Citrus Cream Sauce from the recipe cookbook of Recipes-to-go (Fruit)
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Hunger is the best sauce in the world. |
| Cervantes |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
1. From colored surfaces of orange and lime, grate enough of the
orange peel to make 1 teaspoon.
2. From center of orange and lime, cut 1 or 2 thin crosswise slices
apiece; wrap slices airtight and chill. Ream 3 tablespoons juice from
orange, 1 tablespoon juice from lime. In a bowl, mix orange and lime
peel, orange and lime juice, sour cream, and pepper. Makes 1 1/4
cups. Serve, or, if made ahead, cover and chill up to a day.
3. Bring 1 1/2 to 2 inches water to a boil in a 10-12" frying pan
over high heat. Add asparagus and cook, uncovered, until stems are
just tender to pierce, 5-7 minutes.
4. Drain asparagus well, then place hot spears on a warm platter;
garnish with reserved orange and lime slices. Offer flavored sour
cream and salt to add to taste.
~ Roxanne E. Chan, Albany, California.
Serves: 8
Asparagus With Citrus Cream Sauce Recipe brought to you by Recipes To-Go