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Steamed Asparagus with Orange Sauce
Contributed by: Melinda
You can prepare the asparagus any way you like; steamed as in
these instructions, or grilled or roasted work fine too.
Make the sauce to taste, starting with 1 cup orange juice, add 1 tsp
each of the remaining ingredients except salt. Adjust
amounts to suit your taste then add salt at the end.
1 lb. fresh asparagus spears
Water
Sauce
Orange juice
Zest from one Orange
Honey
Dijon Mustard
Soy Sauce
Minced Garlic
Toasted Sesame seeds
Salt
- Combine sauce ingredients to taste and set aside
- Trim ends from asparagus spears
- There are so many ways to steam asparagus. Just don't over cook it. Here are a few:
Asparagus Steamer Method - Place trimmed asparagus into the asparagus
steamer, tips up and add 2 inches of water. Bring water to boiling and
cook about 5-8 minutes
Percolator Method - Take an old percolator and wash it well.
Place trimmed asparagus spears into the percolator tips up. Plug in
percolator and check after about 5-8 minutes.
Skillet Method - Place about 1/2 inch water in the bottom of a
skillet and bring to a boil. Lay trimmed asparagus spears in and
cover. Stir after 3 minutes moving bottom layer to top. Recover and
continue cooking another 2-3 minutes.
- Drain asparagus and place onto a serving tray
- Pour sauce over and use tongs to coat the spears
- Serve warm or at room temperature
You can purchase toasted sesame seeds, but you can also toast them
yourself. In a 6 inch skillet over low heat, add raw sesame seeds (do not use oil or
water). Cook stirring occasionally until lightly browne and you begin
to smell them.
Questions about this recipe?
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