email this pageIngredients
¼ cup olive oil
Juice of 1 lemon
2 pounds asparagus, trimmed
½ head napa cabbage, cored and cut into 4 strips
¼ cup reduced-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
Juice of 1 orange
2 tablespoons dry sherry or vermouth
1 tablespoon peeled, minced fresh ginger
2 oranges, peeled and sectioned
2 tablespoons chopped green onions
Instructions
Juice of 1 lemon
2 pounds asparagus, trimmed
½ head napa cabbage, cored and cut into 4 strips
¼ cup reduced-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
Juice of 1 orange
2 tablespoons dry sherry or vermouth
1 tablespoon peeled, minced fresh ginger
2 oranges, peeled and sectioned
2 tablespoons chopped green onions
1. Preheat oven to 400F.
2. Combine oil and lemon juice in a bowl. Add asparagus and cabbage; toss to coat. Spread evenly in a baking pan. Roast about 10 minutes, turning once, until crisp-tender.
3. Combine soy sauce, brown sugar, vinegar, orange juice, sherry and ginger in a bowl; stir well. Add orange sections.
4. Arrange asparagus and cabbage on a platter and top with orange mixture. Garnish with green onions. Serves 6.
From Foster’s Market Cookbook by Sara Foster, copyright ©2002 by Sara Foster. Used by permission of Random House, Inc.
Relish the Holiday, March 2008.
Nutritional Information
2. Combine oil and lemon juice in a bowl. Add asparagus and cabbage; toss to coat. Spread evenly in a baking pan. Roast about 10 minutes, turning once, until crisp-tender.
3. Combine soy sauce, brown sugar, vinegar, orange juice, sherry and ginger in a bowl; stir well. Add orange sections.
4. Arrange asparagus and cabbage on a platter and top with orange mixture. Garnish with green onions. Serves 6.
From Foster’s Market Cookbook by Sara Foster, copyright ©2002 by Sara Foster. Used by permission of Random House, Inc.
Relish the Holiday, March 2008.
Per serving: 190 calories, 9g fat, 0mg chol., 5g prot., 22g carbs., 5g fiber, 360mg sodium.
