Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

May 2018

Asparagus Recipes

Mexican Recipes

Baked Spanish Eggs

Baked Spanish Eggs Recipe
3 Corn tortillas, cut into 1 inch squares 2 tb Olive oil 2 md Onions, quartered and thinly sl...

read more

Asparagus with Citrus Cream Sauce Recipe

Asparagus with Citrus Cream Sauce recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Asparagus with Citrus Cream Sauce recipe  PDF


1 Medium size orange
1 Large lime
1 c Unflavored nonfat yogurt
1/8 ts White pepper
2 lb Asparagus,tough ends trimmed
Salt 1. From colored surfaces of orange and lime, grate enough of the orange
peel to make 1 teaspoon. 2. From center of orange and lime, cut 1 or 2 thin crosswise slices apiece
wrap slices airtight and chill. Ream 3 tablespoons juice from orange, 1 tablespoon juice from lime. In a bowl, mi orange and lime peel, orange and lime juice, sour cream, and pepper. Makes 1 1/4 cups. Serve, or, if made ahead, cover and chill up to a day. 3. Bring 1 1/2 to 2 inches water to a boil in a 10 12 frying pan over high
heat. Add asparagus and cook, uncovered, until stems are just tender to pierce, 5 7 minutes. 4. Drain asparagus well, then place hot spears on a warm platter garnish
with reserved orange and lime slices. Offer flavored sour cream and salt to add to taste. Ro anne E. Chan, Albany, California.

Asparagus with Citrus Cream Sauce recipe and other asparagus recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
647 people have voted
Last Reviewed on 2018-05-26



Saturday, May 26 2018 Download & Print Asparagus with Citrus Cream Sauce recipe  PDF   Asparagus recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Waffles with Soda

New Cooking Recipes

Puffs Or Eclairs
Puffs Or Eclairs Recipe


1 recipe pate a chou 1 egg beaten with 1 teaspoon water or milk Preheat oven to 425 degrees. Line baking sheets with parchment. Pipe out 1/2 inch balls for profiteroles or cocktail puffs, 1 inch balls for cream puffs, or 1/2 by 4 inch strips for eclairs. Be sure to leave enough room in between for them to triple in size. Brush with egg glaze and bake for 15 minutes. Lower heat to 400 and open oven door briefly to let steam out. Close the door and continue to bake another 1030 minutes according to their size. They must be well dried out or they may fall. Take one out of the oven...

Cooking Magazines: Cocktail Recipes » May 2018   Cocktail recipes RSS   Thumsb up

Dish Of The Day

Peppers and Steak Kxmt69b

Peppers and Steak Kxmt69b Recipe
2 lb Lean round steak 2 ea Green peppers, chopped 2 T Minced dried onion 1 c Beef boullion 1/4 ...
read more

Category: » Crockpot Recipes

View more dishes

>