Citrus-Glazed Asparagus with Orange Sauce - Easy Recipe

Citrus Asparagus

YIELD Makes 4 servings

INGREDIENTS

Orange Sauce 2 teaspoons reduced-fat margarine 1 clove garlic, minced Juice of 1 large orange (about 1/3 cup) 1‑1/4 teaspoons balsamic vinegar 1/4 teaspoon Dijon mustard 1/2 teaspoon grated orange peel Salt (optional) Asparagus Nonstick olive oil cooking spray 1 small onion, diced 1 pound fresh asparagus, lower halves of stalks peeled* 2/3 cup diced red bell pepper 1/2 cup water *If using pencil-thin asparagus, do not peel. Reduce cooking time to 4 to 5 minutes.

PREPARATION:

1. For orange sauce, heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 minutes or until soft. Stir in orange juice; bring to a boil. Add vinegar and mustard; reduce heat and simmer 2 minutes. Remove from heat and add orange peel. Season to taste with salt, if desired; keep warm.
2. For asparagus, spray medium saucepan with cooking spray; heat over medium-high heat. Add onion; cook and stir 2 minutes. Add asparagus, bell pepper and water. Reduce heat to medium-low. Cover and simmer 7 minutes or until asparagus is crisp-tender. Remove vegetables with slotted spoon to serving dish; serve with orange sauce.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Fiber 2 g Carbohydrate 10 g Cholesterol <1 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 19 % Calories 58 Protein 3 g Sodium 37 mg DIETARY EXCHANGE: Vegetable 2