Recipe - Asparagus With Citrus Cream Sauce

1 Mediumsize orange
1 Large lime
1 cup Unflavored nonfat yogurt
1/8 teaspoon White pepper
2 pound Asparagus,tough ends trimmed
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 One fourth cups. Serve, or, if made
ahead, cover and chill up to a day.
3. Bring 1 One half to 2 inches water to a boil in a 1012" frying pan over high
heat. Add asparagus and cook, uncovered, until stems are just tender to
pierce, 57 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini