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keep warm.
Combine cornstarch and orange juice in a 2-cup glass measure; add orange rind, butter, and pepper. Microwave at HIGH for 2 minutes or until mixture thickens slightly, stirring after 1 minute.
Pour sauce on asparagus; granish with orange slices.
Asparagus Goldenrod
1 1/2 pounds fresh asparagus spears
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
dash of pepper
1/2 cup cottage cheese
Toast points (optional)
3 hard-cooked eggs, diced
Hard-cooked egg slices
Mint leaves
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cook asparagus, covered, in small amount boiling water 6 to 8 minutes or until crisp-tender. Drain.
Melt butter in a heavy sauce pan over low heat; hdd flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Fold in cottage cheese; cook over low heat 1 minute.
Place asparagus on toast, if desired, or arrange on serving platter; top with sauce, and sprinkle with diced egg. Garnish with egg slices and mint leaves. Yield: 6 servings.
Microwave Directions: Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Combine asparagus and 1/4 cup water in a shallow 2-quart casserole. Cover with lid, and microwave at HIGH for 6 to 8 minutes or until crisp-tender. Drain.
Place butter in a 1-quart glass measure. Microwave at HIGH for 45 seconds or until melted. Add flour, stirring until smooth. Gradually add milk, stirring well. Microwave at HIGH for 6 to 8 minutes minutes or until thickened and bubbly stirring after 2 minutes, then at 1-minute intervals. Stir in salt and pepper. Fold in cottage cheese. Microwave HIGH for 30 seconds.
Place asparagus on toast, if desired, or arrange on serving platter; top with sauce, and sprinkle with diced egg. Garnish with egg slices and mint leaves.
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