Asparagus With Orange-Saffron Sauce
- 1 of 3 Cook asparagus in 1/2 inch lightly salted boiling water in large skillet for 5 to 7 minutes or until tender. Drain and cool the asparagus in an ice-water bath. When cooled, drain and place on serving dish. Cover and refrigerate.
- 2 of 3 Bring chicken broth to boiling in a small saucepan. Turn off the heat; add the saffron and tarragon. Cover and let stand for 4 minutes. Pour into a medium-size bowl to cool. Add orange zest, orange juice, salt and mayonnaise. Whisk together and refrigerate the sauce, covered, for 2 hours. The sauce can be made a day ahead.
- 3 of 3 To serve, pour the sauce over the asparagus.
Servings Per Recipe: 8
Per Serving: 284 mg sodium, 71 kcal cal., 1 mg chol., 3 g pro., 8 g carb., 3 g Fat, total