Asparagus With Orange-Saffron Sauce

Asparagus With Orange-Saffron Sauce
Servings: 8 Prep 15 mins Chill 2 hrs Cook 8 mins


  • 2 pounds asparagus, tough ends trimmed and stems peeled
  • 1/4 cup chicken broth
  • 5 threads saffron
  • 1/8 teaspoon dried tarragon
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 1/4 teaspoon salt
  • 1/2 cup low-fat mayonnaise

Make It

1. Cook asparagus in 1/2 inch lightly salted boiling water in large skillet for 5 to 7 minutes or until tender. Drain and cool the asparagus in an ice-water bath. When cooled, drain and place on serving dish. Cover and refrigerate.

2. Bring chicken broth to boiling in a small saucepan. Turn off the heat; add the saffron and tarragon. Cover and let stand for 4 minutes. Pour into a medium-size bowl to cool. Add orange zest, orange juice, salt and mayonnaise. Whisk together and refrigerate the sauce, covered, for 2 hours. The sauce can be made a day ahead.

3. To serve, pour the sauce over the asparagus.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 71, Fat, total (g): 3, chol. (mg): 1, carb. (g): 8, pro. (g): 3, sodium (mg): 284, Percent Daily Values are based on a 2,000 calorie diet.