Asparagus and Endive With Orange

Course : Asparagus
Serves: 4
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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

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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  (5 3/4 Stars!)
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