Saffron, tarragon, and orange help to flavor this delightful asparagus dish.
|1/2 cup chicken broth||1/4 cup fresh orange juice|
|5 threads saffron||1/4 teaspoon salt|
|1/2 teaspoon dried tarragon leaves||1 cup organic low-fat plain yogurt|
|1 teaspoon grated orange rind||2 pounds asparagus, tough ends trimmed|
In a medium sauté pan, bring broth to a boil. Turn off heat, add saffron and tarragon. Cover and let stand for 4 minutes. Remove from heat and add orange rind, orange juice, and salt. Whisk yogurt into the broth mixture. Return pan to stove top and heat through for about 1-2 minutes, being careful not to boil to avoid separating the yogurt.
Prepare a large bowl with ice water. Fill a large stock pot with water and bring to a boil over high heat. Place the asparagus in boiling water until they turn bright green (about 2-5 minutes, depending on the thickness of your asparagus). Remove asparagus from the pot and place into ice water to stop the cooking process. Remove the asparagus from ice water quickly to retain heat. Place asparagus on a warm serving platter and garnish with orange saffron sauce. Makes 8 servings.