Asparagus with Orange Saffron Sauce
Saffron, tarragon and orange help to flavor this delightful asparagus dish.
|1⁄2||tsp||dried tarragon leaves|
|1||tsp||grated orange rind|
|1⁄4||c||fresh orange juice|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|2||lb||asparagus (tough ends trimmed)|
In a medium sauté pan, bring broth to a boil.
Turn off heat, add saffron and tarragon.
Cover and let stand for 4 minutes.
Remove from heat and add orange rind, orange juice and salt.
Whisk yogurt into the broth mixture.
Return pan to stove top and heat through cooking for about 1-2 minutes, being careful not to boil to avoid separating the yogurt.
Prepare a large bowl with ice water.
Fill a large stock pot with water and bring to a boil over high heat.
Place the asparagus in boiling water until they turn bright green (about 2-5 minutes, depending on the thickness of your asparagus).
Remove asparagus from the pot and place into ice water to stop the cooking process.
Remove the asparagus from ice water quickly to retain heat.
Place asparagus on a warm serving platter and garnish with orange saffron sauce.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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