Asparagus with Creamy Orange Sauce
Here’s a quick and simple recipe to jazz up spring asparagus. The original recipe calls for the use of soy mayo, but I deveganized it because I opted to use Greek yogurt. I also downgraded the amount of Dijon so as not to overpower the mixture. The recipe below contains the original ingredients and ratios.
1/2 cup soy mayonnaise
1/2 cup fresh orange juice
2 teaspoons grated orange zest
2 teaspoons Dijon mustard
2 pounds asparagus, trimmed
Step One: Whisk together mayonnaise, orange juice, orange zest, and mustard in a small bowl.
Step Two: Cook asparagus in boiling salted water 1 to 3 minutes, or until crisp-tender. Drain, and place on serving plate. Pour sauce over bottom halves of asparagus.
Note: The heat of fresh-cooked asparagus brings out the orange flavor in the sauce, so be sure to spoon the sauce over the stalks while they are piping hot.
Source: Vegetarian Times, April/May 2011.