Citrus Asparagus

Citrus Asparagus

Citrus Asparagus


Makes 4 servings


2 teaspoons reduced-fat margarine
1 clove garlic, minced
Juice of 1 large orange (about 1/3 cup)
1-1/4 teaspoons balsamic vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon grated orange peel
Salt (optional)
Nonstick olive oil cooking spray
1 small onion, diced
1 pound fresh asparagus, lower halves of stalks peeled*
2/3 cup diced red bell pepper
1/2 cup water

*If using pencil-thin asparagus, do not peel. Reduce cooking time to 4 to 5 minutes.


  1. For orange sauce, heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 minutes or until soft. Stir in orange juice; bring to a boil. Add vinegar and mustard; reduce heat and simmer 2 minutes. Remove from heat and add orange peel. Season to taste with salt, if desired; keep warm.
  2. For asparagus, spray medium saucepan with cooking spray; heat over medium-high heat. Add onion; cook and stir 2 minutes. Add asparagus, bell pepper and water. Reduce heat to medium-low. Cover and simmer 7 minutes or until asparagus is crisp-tender. Remove vegetables with slotted spoon to serving dish; serve with orange sauce.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 58
Calories from Fat 19 %
Total Fat 1 g
Saturated Fat <1 g
Cholesterol <1 mg
Carbohydrate 10 g
Fiber 2 g
Protein 3 g
Sodium 37 mg

Dietary Exchange

Vegetable 2

Check out more recipes for Vegetable Side Dish