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How to Make Flan
Peruvian Arroz con Pollo
Asparagus with Orange Béarnaise Sauce
asparagus with orange béarnaise sauce
lb fresh asparagus spears
cups cold water
tablespoons butter or margarine
teaspoon grated orange peel
tablespoons orange juice
teaspoons finely chopped onion
teaspoon chopped fresh or 1/8 teaspoon dried chervil leaves
teaspoon chopped fresh or 1/8 teaspoon dried tarragon leaves
to 2 drops yellow food color
teaspoon sugar, if desired
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
Orange peel, if desired
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.
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.
In small bowl, beat yogurt until smooth. Pour hot mixture into yogurt, beating constantly. Serve over asparagus. Garnish with orange peel.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
© 2018 ®/TM General Mills All Rights Reserved
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