Meals Matter

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Contributed By: amthomas74
Southern Living, April 2007

This flavorful appetizer is a great addition to any buffet. You can trim last-minute prep time by making the sauce, cooking the asparagus, and refrigerating them in a serving dish the day before you're planning to serve.

Ingredients

1/2 cup Light mayonnaise

l/ 2 cup plain yogurt or light sour cream

1 tbsp. Minced fresh chives

1 tsp. Grated orange rind

2 tsp. Fresh orange juice

1/4 tsp. Dijon mustard

1/8 tsp. Salt

1/8 tsp. Freshly ground pepper

2 Ib. fresh asparagus

Garnish: chopped fresh chives

Preparation

1. Stir together first 8 ingredients. Cover citrus sauce, and chill 1 hour.

2. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.

3. Fill an asparagus steamer with 2 inches water, and bring to a boil over medium-high heat. Place asparagus, cut ends down, in steamer basket; place basket in steamer, cover, and steam 6 to 7 minutes or just until asparagus spears are tender.

4. Plunge asparagus into ice water to stop the cooking process; drain,

5. Arrange asparagus spears on serving platter. Garnish citrus sauce, if desired, and serve with asparagus.

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