Asparagus and Endive With Orange |
Course : Asparagus
Serves: 4 |
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Ingredients:
2 small heads belgian endive |
1/2 pound asparagus |
1/3 cup half-and-half |
1/4 cup chicken broth |
1 teaspoon finely orange peel |
1 tablespoon chopped fresh parsley |
2 tablespoons orange juice |
1/4 teaspoon salt |
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Preparation / Directions:
The delicate pale green of the endive offsets the more dramatic green. Wash endive; separate leaves. Prepare and steam asparagus spears as directed except add endive. While vegetables are cooking, heat remaining ingredients to boiling in 1-quart saucepan; reduce heat. Simmer uncovered about 13 minutes or until sauce is reduced by half. Pour over cooked vegetables. Garnish with orange zest if desired.
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