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|
|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|
*If using pencil-thin asparagus, do not peel. Reduce cooking time to 4 to 5 minutes.
- 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.
- 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.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||19 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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