Recipe - Asparagus With Ginger And Orange Sauce

1 Piece (One half inch) of fresh
ginger root
1 Orange
1 tablespoon Extra virgin olive oil
2 teaspoon Balsamic vinegar
One fourth teaspoon Kosher salt
One fourth teaspoon Freshly ground pepper
One fourth teaspoon Soy sauce
Three fourths pound Asparagus

Source; Wholehearted Cooking, Terry Joyce Blonder

You will need to make the sauce up ahead of time. Peel ginger. Cut into
thin narrow strips. Wash orange then zest it. Boil the ginger and orange
five minutes. Drain through a wire mesh. Juice the orange. (If you do not
have One fourth cup add a little of the liquid from boiling the orange peel and
ginger. Whisk olive oil, viegar, salt, pepper, and soy sauce into the
juice. Stir in orange peel and ginger. Let sit for 3 or more hours. Cook
asparagus. Pour sauce over asparagus and serve. (This can be served cold
too.)

Calories 82, proteien 3 g, fat 5 g, sodium 181 mg, cholesterol 0.

Posted to TNT Prodigy's Recipe Exchange Newsletter by crmcbride@juno.com
(Caroline R McBride) on Jul 21, 1997