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.
1/2 cup light mayonnaise
1/2 cup plain yogurt or light sour cream
1 tablespoon minced fresh chives
1 teaspoon grated orange rind
2 teaspoons fresh orange juice
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
2 pounds fresh asparagus
Garnish: chopped fresh chives
How to Make It
Stir together first 8 ingredients. Cover citrus sauce, and chill 1 hour.
Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.
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.
Plunge asparagus into ice water to stop the cooking process; drain.
Arrange asparagus spears on serving platter. Garnish citrus sauce, if desired, and serve with asparagus.
I don't think that orange and dijon mustard go together at all. I try lots of things but this is over the top. I love asparagus and usually put something like garlic ranch dressing and balsamic vinegar, or poppy seed dressing and parmesan cheese and bake in the oven for about 30 minutes uncovered. I don't like the boiled or steamed asparagus.
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