Orange-dill asparagus & rapini

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Makes

4 Servings


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
  • 4 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 3 g,
  • Fibre
  • 3 g,
  • Sodium
  • 341 mg.

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.