---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Asparagus with Citrus Cream Sauce
  Categories: Vegetables
       Yield: 8 servings
  
       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, mix 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.
   
   ~ Roxanne E. Chan, Albany, California.
  
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