Asparagus with Orange Saffron Sauce
Page last modified on: May 20, 2011
Saffron, tarragon, and orange help to flavor this delightful asparagus dish.
Ingredients
| 1/2cup chicken broth | 1/4cup fresh orange juice |
| 5threads saffron | 1/4teaspoon salt |
| 1/2teaspoon dried tarragon leaves | 1cup organic low-fat plain yogurt |
| 1teaspoon grated orange rind | 2pounds asparagus, tough ends trimmed |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
