Orange-Scented Asparagus with Sweet Red Pepper and Kiwi

[Guest guest]

Orange-Scented Asparagus with Sweet Red Pepper and Kiwi

Source: Women's Ministries Cooking Demonstration

 

1/3 lb. fresh asparagus, trimmed

1/2 tsp. olive oil mixed with 1 tsp. warm water

1/2 red bell pepper, seeded and julienned

1 tsp. frozen orange juice concentrate, thawed

1 kiwifruit, peeled and thinly sliced

1 tsp. brown sugar (optional)

 

In a steamer or large pot of boiling water, cook asparagus for 7

minutes or until barely tender. While asparagus cooks, heat olive

oil and water in a small skillet over medium-hugh heat and saute' red

pepper, stirring frequently, until slightly softened, about 5

minutes.

 

Remove from heat and gently stir in orange juice concentrate and

brown sugar.

 

Drain cooked asparagus and arrange on two gratin dishes with

kiwifruit. Spoon bell pepper and sauce on top. Serve immediately.

 

Serves: 2

 

Variation: Substitute lemon juice for orange juice. Use lemon

slices instead of kiwifruit.