Asparagus with Orange-Saffron Sauce

  • 2 pounds asparagus, tough ends trimmed and stems peeled
  • 1/4 cup chicken broth
  • 5 threads saffron
  • 1/8 teaspoon dried tarragon
  • 1 teaspoon grated orange zest
  • 2 tablespoons orange juice
  • 1/4 teaspoon salt
  • 1/2 cup low-fat mayonnaise

1. Cook asparagus in 1/2-inch lightly salted boiling water in large skillet for 5 to 7 minutes or until tender.

2. Drain and cool the asparagus in an ice-water bath. When cooled, drain and place on serving dish. Cover and refrigerate.

3. Bring chicken broth to boiling in a small saucepan. Turn off the heat; add the saffron and tarragon.

4. Cover and let stand for 4 minutes.

5. Pour into a medium-size bowl to cool. Add orange zest, orange juice, salt and mayonnaise.

6. Whisk together and refrigerate the sauce, covered, for 2 hours. The sauce can be made a day ahead.

7. To serve, pour the sauce over the asparagus.

Makes 8 servings, Difficulty: Easy