Asparagus with Zesty Orange Sauce
Makes 8 servings

2 pounds asparagus spears or 1 1/2 pounds broccoli
1/3 cup frozen Florida orange juice concentrate, thawed
1/3 cup fat-free mayonnaise dressing or regular mayonnaise
1 teaspoon Dijon-style mustard
Dash pepper
Thin strips of Florida orange peel

Wash asparagus spears; scrape off scales, if desired. Break off woody bases and discard. Or, wash and remove outer leaves of broccoli and tough parts of stalks; cut lenghtwise into spears. Place asparagus or broccoli in a steamer basket over simmering water. Cover and steam for 7 to 9 minutes for asparagus or 8 to 12 minutes for broccoli or until vegetables are crisp-tender. Carefully remove steamer basket and reserve 2 tablespoons of the steaming liquid.

For sauce, in a small saucepan whisk together the thawed orange juice concentrate, mayonnaise dressing, mustard and pepper until smooth. Stir in 1 to tablespoons of the reserved liquid to make sauce the desired consistency. Cook and stir over low heat to 1 to 2 minutes or until heated through. Do not boil. Spoon sauce over vegetable. Garnish with strips of orange peel.