Asparagus with Citrus Cream Sauce

• 1 medium oranges
• 1 large limes
• 1 cup yogurt, low-fat
• 18 teaspoon white pepper
• 2 pounds asparagus tough ends trimmed
• 1 x 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.
3. Ream 3 tablespoons juice from orange, 1 tablespoon juice from lime.
4. In a bowl, mix orange and lime peel, orange and lime juice, sour cream, and pepper.
5. Bring 1 1/2 to 2 inches water to a boil in a 10-12" frying pan over high heat.
6. Add asparagus and cook, uncovered, until stems are just tender to pierce, 5 to 7 minutes.
7. Drain asparagus well, then place hot spears on a warm platter; garnish with reserved orange and lime slices.
8. Offer flavored sour cream and salt to add to taste.

oranges, limes, yogurt, white pepper, salt

Taken from recipeland.com/recipe/v/asparagus-citrus-cream-sauce-3507 (may not work)