Asparagus Vinaigrette
2-3 servings
18 asparagus spears, tough ends cut off
1/4 cup vegetable broth
2 Tbs. raspberry or rice vinegar (raspberry preferred)
2 tsp. olive oil (omit for fatfree)
1/2 tsp. grated orange peel
1/8 tsp. pepper
In 1-quart shallow microwavable casserole arrange asparagus spears; add
broth. Cover and microwave on high for 2 1/2 minutes, rotating casserole
1/2 turn after 1 minute.
Add remaining ingredients; cover and microwave on high for 30 seconds, until
spears are tender-crisp. Serve warm or chilled.