Asparagus with Zesty Orange Sauce
2 pounds asparagus spears or 1-1/2 pounds broccoli
1/3 cup frozen orange juice concentrate, thawed
1/3 cup fat-free mayonnaise dressing
1 teaspoon Dijon-style mustard
Thin strips of orange Peel
Wash asparagus spears; scrape off scales, if desired. Break off woody bases and discard. Or, wash and remove outer leaves of broccoli and tough parts of stalks; cut lengthwise into spears. Place asparagus or broccoli in a steamer basket over simmering water. Cover and steam for 7 to 9 minutes for asparagus or 8 to 12 minutes for broccoli or until vegetables are crisp-tender. Carefully remove steamer basket and reserve 2 tablespoons of the steaming liquid. For sauce, in a small saucepan whisk together the thawed orange juice concentrate, mayonnaise dressing, mustard, and pepper until smooth. Stir in 1 to 2 tablespoons of the reserved liquid to make sauce the desired consistency. Cook and stir over low heat for 1 to 2 minutes or until heated through. Do not boil. To serve, arrange asparagus or broccoli on a serving platter; spoon sauce over spears. Garnish with strips of orange peel. Makes 8 servings.