TASTE
Citrus sauce enlivens asparagus
Associated Press
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Steaming is a simple, fat-free way of preparing vegetables, and helps retain nutrients and phytochemicals often lost with other cooking methods. The citrus sauce, similar to a marinade used for broiled salmon, helps sweeten this dish.
STEAMED ASPARAGUS WITH CITRUS SAUCE
Place asparagus in a dish that will hold 1/3 cup water and can be used in a microwave. Sprinkle herbs over asparagus. Carefully add water at edge of dish. Cover with wax paper or a damp paper towel, and cook in a microwave until crisp-tender. (Timing depends on the power of the microwave, which can vary. If in doubt about the time required, first cook 3 minutes at 50 percent power, check doneness, and repeat as needed.) Asparagus can also be steamed stove-top using a steaming pot, or in an electric steamer.
Arrange asparagus on a serving dish or evenly divide among four plates. Spoon 1/2 to 1 tablespoon citrus sauce over each serving. Makes 4 servings.
Note: Thyme may be substituted if fresh mint is not available.
The following citrus sauce makes far more than is needed for a vegetable side dish, but can be refrigerated or frozen for future use. Besides dressing vegetables such as carrots, broccoli and cabbage, it can be used as a marinade or sauce for fish, poultry or pork dishes. The ingredient amounts called for can be halved if a smaller quantity is desired.
CITRUS SAUCE
In a large saucepan, combine citrus juices, soy sauce, oil and ginger. Simmer 10 to 15 minutes, or until mixture thickens slightly. Pour sauce through a strainer into a container.
Use immediately or store, covered and refrigerated, up to 3 or 4 days; in a freezer, up to 1 month. Reheat sauce before using.
Tip: If a somewhat thicker sauce is desired, add 1/2 tablespoon cornstarch per 1 cup of sauce. Thicken by mixing cold sauce with cornstarch until dissolved, then heating in a pan over medium heat to a simmer, stirring until sauce thickens and appears translucent.
Makes 2 1/2 cups (40 tablespoons).
