Photo: Asparagus with Orange-Saffron Sauce Recipe
Ingredients
- 2 pounds asparagus, tough ends trimmed and stems peeled
- 1/4 cup chicken broth
- 5 threads saffron
- 1/8 teaspoon dried tarragon
- 1 teaspoon grated orange zest
- 2 tablespoons orange juice
- 1/4 teaspoon salt
- 1/2 cup low-fat mayonnaise
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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By hillarystark_60...
Denver, CO
on September 07, 2006
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Although I am sure the sauce and asparagus is ok cold, I suggest serving them hot. Also, I doubled the amount of saffron and instead of orange juice I used frozen OJ concentrate (about 3 TBS to give it a nice orange flavor that wasnt overpowered by the mayo. I highly suggest letting the sauce sit overnight or as long as possible although two hours is better than nothing! Iserved this with Frenched Lamb ribs and the sause was also great with the meat so I doubled the recipe. My guests LOVED it!
By Arianamarie
Los Angeles, CA
on February 12, 2006
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The easy preparation and combination of ingredients were intriguing and healthy, so I tried this recipe, but my husband and I agreed that the flavors in the sauce clash with the asparagus rather than enhance it.
By BRDG
the OC
on November 26, 2005
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This is a very Tasty dish that is easy to make. It is served cold so early prep is required but it goes straight from the fridge to the table. Serve as a salad course or with dinner (on a side dish if the entree has it's own sauce
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