1 1/2 lb Asparagus; fresh
-=OR=- 10 oz (1 pkg) frozen asparagus;
1 ts Orange peel; finely shredded
1/4 c Orange juice;
1/4 c Vegetable oil;
2 ts Lemon juice;
1 ts Salt;
ds Of cayenne pepper; Place steamer basket in 1/2″ water in saucepan or skillet (water should not touch bottom of basket. Place asparagus spears in basket. Cover tightly and heat to boiling; reduce heat. Steam until crisp-tender, 8 to 10 minutes. Innediately rinse under running cold water; drain. Shake remaining ingredients in tightly covered contariner; pour over asparagurs. Cover and refrigerate at least 4 hours, turning asparagaus occasionally; drain. Garnish with orange slices if desired. 4 servings (about 5 spears) Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE + (If you granish with oranges slices) 1 FRUIT EXCHANGE; CAL: 60; Betty Crocker’s New American Cooking by WHOM Brought to you and yours via Nancy O’Brion and her Meal-Master.