2 pounds jumbo asparagus, ends snapped off
2 cups fresh orange juice, strained of pulp
1/2 cup fresh lemon juice
2 tablespoons grainy dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh pepper
1 cup nonfat plain greek yogurt
fresh chives, finely chopped, for garnish
In large pot bring water to boil. Add asparagus and cook 3-5 minutes until al dente. Immediately place asparagus in ice water to keep cool. Dry asparagus and cover with plastic wrap & refrigerate.
In medium saucepan, combine orange and lemon juices and bring to a brisk simmer over medium heat. Cook appx 20 mins, or until juice has reduced to 1/2 cup.
Transfer to bowl, set inside a larger bowl filled with ice and stir occasionally until thoroughly cooled.
Stir the mustard, salt, and pepper into the chilled juice reduction. Add the yogurt and stir with a whisk until well blended. Cover the bowl with plastic wrap and refrigerate until ready to serve.
At serving, arrange asparagus on chilled plates. Drizzle a little of the sauce over each serving and top with chopped chives.
Recipe credit: Wolfgang Puck Makes it Healthy