Recipe: Blanched Asparagus with Orange Mignonnette

Blanched Asparagus with Orange Mignonnette
Serves: 4

1 Tbls. minced shallots
1 Tbls. slivered dried apricots
1/2 cup freshly squeezed orange juice
1 Tbls. white wine vinegar
1/4 tsp. freshly ground black pepper
1 lb. fresh asparagus, washed & trimmed
4 cups water
1/4 cup honey (orange blossom honey if available)
1/4 cup white wine vinegar

To make the mignonnette:
In a small bowl, combine shallots, apricots, orange juice, 1 Tbls. vinegar, and pepper. Whisk with a fork and set aside.

Arrange the asparagus spears in a flat layer on the bottom of an 8 x 11 inch baking dish. In a pot, combine water, honey, and the remaining 1/4 cup vinegar. Bring to a boil and pour over asparagus. Let the asparagus blanch for 5 minutes.

Remove spears to a plate, spoon mignonnette over asparagus and serve.

Per serving:
54 calories,0.4 g. fat (6% of calories),20.6 mg. sodium, 1.9 g. dietary fiber.