Ingredients
- 1/2 cup fresh orange juice
- 1 tablespoon minced fresh ginger (from 1” of fresh ginger)
- 2 teaspoon low-sodium soy sauce
- 1 teaspoon 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
Preparation
Baking 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.
