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Asparagus With Citrus Cream Sauce


1 medium-size orange
1 large lime
1 cup unflavored nonfat yogurt
1/8 tsp white pepper
2 lb asparagus,tough ends trimmed
1 salt

1. From colored surfaces of orange and lime, grate enough of the
orange peel to make 1 teaspoon.
2. From center of orange and lime, cut 1 or 2 thin crosswise slices
apiece; wrap slices airtight and chill. Ream 3 tablespoons juice from
orange, 1 tablespoon juice from lime. In a bowl, mix orange and lime
peel, orange and lime juice, sour cream, and pepper. Makes 1 1/4
cups. Serve, or, if made ahead, cover and chill up to a day.
3. Bring 1 1/2 to 2 inches water to a boil in a 10-12" frying pan
over high heat. Add asparagus and cook, uncovered, until stems are
just tender to pierce, 5-7 minutes.
4. Drain asparagus well, then place hot spears on a warm platter;
garnish with reserved orange and lime slices. Offer flavored sour
cream and salt to add to taste.

~ Roxanne E. Chan, Albany, California.





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