Fat Loss 4 Idiots Sweet potato and asparagus with orange glaze

fatloss | Jan 10, 2008 | Comments 0

Discover My Mom’s Inhouse Power recipe!

Sweet potato and asparagus with orange glaze

Serves 2; serving size: 2 cups

This dish is lovely when served alongside a piece of grilled wild salmon, tuna, turkey breast or chicken. Prep time: 5 minutes; cook time: 14 minutes

INGREDIENTS

• 1/2 cup fresh orange juice
• Zest of 1 orange
• 1 tablespoon minced fresh ginger (from 1” of fresh ginger)
• 2 teaspoons low-sodium soy sauce
• 1 medium sweet potato (approximately 5” in length and 2” in diameter)
• 1 pound fresh asparagus, approximately 20 (1/2” diameter) spears or a 5” round bunch, washed, trimmed and cut into thirds

DIRECTIONS

In a small bowl, combine the orange juice, zest, ginger and soy sauce. Mix well with a wire whisk and set aside.

Microwave the sweet potato until a fork can be inserted easily into the center. Depending on your microwave, this will take from 4 to 8 minutes. Slice into approximately 1/4”-thick slices. You should have around 1 1/2 cups.

Place the asparagus and potato in a shallow ovenproof dish that has been greased with cooking spray for 2 seconds. Cover with the sauce and refrigerate for at least 2 hours, turning occasionally, if possible.

Preheat the broiler. Broil 5 to 6 minutes, turning once halfway through, or until the asparagus is tender, being careful not to overcook. Serve immediately.

Variation: Glaze can be used on any vegetable. It is particularly

good with sliced zucchini and yellow squash or partially cooked acorn squash rings.

TIPS
Tip: The sweet potato can also be steamed for 12 to 13 minutes if you prefer.

Subscribe in a reader