Sweet Potato and Asparagus with Orange Glaze
Reprinted with permission from The SuperFoodsRx Diet (Rodale) by Wendy Bazilian, DrPH, RD
This dish is lovely when served alongside a piece of grilled wild salmon, tuna, turkey breast, or chicken.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes (plus 2 hours to marinate)
1/2 cup fresh orange juice
Zest of 1 orange
1 tablespoon minced fresh ginger (from 1” of fresh ginger) or 1/2 teaspoon dried ground 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
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. (The sweet potato can also be steamed for 12 to 13 minutes if you prefer.). 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.<.p>
Variation: Glaze can be used on any vegetable. It is particularly good with sliced zucchini and yellow squash or partially cooked acorn squash rings.