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Asparagus with Orange-Saffron Sauce Recipe

Asparagus with Orange-Saffron Sauce

Recipe courtesy Family Circle Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (3)

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Average Rating:

Total Reviews: 3

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  • 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!

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  • 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.

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  • 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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