Asparagus with Orange-Saffron Sauce
Total:
2 hr 28 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 28 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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.

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