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Orange-dill asparagus & rapini
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- Makes4 Servings
Instructions
Instructions
Fill a very wide pot or frying pan with 3 in. water. Add 500 g trimmed asparagus. Simmer until tender-crisp, about 2 to 4 min. During last min of cooking, add half a bunch of trimmed rapini. Drain. Whisk 1/4 cup orange juice with 2 tbsp chopped dill and 1/8 tsp salt in a small bowl. Whisk in 2 tsp olive oil. Drizzle over vegetables.
Nutrition (per serving)
Calories 59, Protein 4g, Carbohydrates 7g, Fat 3g, Fibre 3g, Sodium 341mg.
Thinner dinner
This recipe is part 3 of 3 for June 2010's "Thinner dinner". Please see the recipe file for Lemony Packet-Baked Salmon and Mediterranean Barley Salad.
Vitamin-packed
Rapini is rich in lutein, beta carotene and folate. And 1/2 cup contains 30 percent of your daily vitamin C.
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