We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    0
  • Pinterest
    0
  • Save
    0
  • WhatsApp
  • Print
    0

Asparagus with Orange Béarnaise Sauce

  • Prep 15 min
  • Total 20 min
  • Ingredients 14
  • Servings 4

Ingredients

1 1/2
lb fresh asparagus spears
1 1/4
cups cold water
1 1/2
teaspoons cornstarch
2
tablespoons butter or margarine
1/2
teaspoon grated orange peel
2
tablespoons orange juice
1 1/2
teaspoons finely chopped onion
1/2
teaspoon chopped fresh or 1/8 teaspoon dried chervil leaves
1/2
teaspoon chopped fresh or 1/8 teaspoon dried tarragon leaves
1/2
teaspoon salt
1
to 2 drops yellow food color
1/8
teaspoon sugar, if desired
1/3
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
Orange peel, if desired
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1
Calories
120
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
350mg
15%
Potassium
410mg
12%
Total Carbohydrate
12g
4%
Dietary Fiber
3g
15%
Sugars
7g
Protein
4g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Break off tough ends of asparagus as far down as stalks snap easily. Tie stalks together in bundle with string, or hold together with band of aluminum foil. In deep, narrow pan, bring 1-inch water to a boil. Place asparagus unright in pan. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover; boil 7 to 10 minutes longer or until asparagus is crisp-tender; drain.
  • 2 In 1-quart nonstick saucepan, place 1 1/4 cups water; gradually stir in cornstarch. Stir in remaining ingredients except yogurt. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 1 minute. Remove from heat.
  • 3 In small bowl, beat yogurt until smooth. Pour hot mixture into yogurt, beating constantly. Serve over asparagus. Garnish with orange peel.

Rate and Comment