Recipe - Crispy Asparagus With Orange Dipping Sauce

3 pound Fresh asparagus spears

SAUCE
3 Egg yolks; at room
temperature
1 tablespoon Lemon juice
2 tablespoon Orange juice
1 pn Salt
1 cup Safflower or other
mildfiavored oil
Grated peel of 1 orange

Using a sharp knife, trim asparagus spear just where white end becomes
green. Remove small leaves along stalk. if stalks are large, remove tough
peel with vegetable peeler. Heat 2" salted water in large skillet. Cook
asparagus in batches,laying stalks in single layer in skillet Cover and
simmer 8 to12 minutes until tender. crisp. Remove spears, drain and cool.
For sauce: Combine the yolks, lemon and orange juice and salt in food
processor or blender. Run the machine until well combined. Add oil by
droplets with machine running. Stir in grated peel. Makes about 1 One fourth cups.
Serve asparagus like crudites with sauce on the side.

Makes 10 appetizer servings.

Scanned and Formatted from Glamour Magazine, by Miriam Podcameni Posvolsky

Recipe by: Glamour Magazine 1985

Posted to KitMailbox Digest by wsmann@juno.com (William S Mann) on Jan 1,
1998