Directions:
- Simmer the wine in a small saucepan for about 2 minutes, until the liquid is reduced by approximately 2 tablespoons.
- In a small bowl, combine the mayonnaise, the reduced wine, the zest and the dill and stir until it is smooth.
- Blend in the orange juice and taste. If it is too tart, add the optional sugar.
- Cover and refrigerate for at least a 1/2 hour to allow the flavors to blend.
- Cook asparagus by either steaming or blanching is salted water and let cool to room temperature.
- Serve with the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.39 Kcal (1170 kJ) | ||
| Calories from fat | 247.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.5g | 42% | |
|---|---|---|---|
| Cholesterol | 15.4mg | 5% | |
| Sodium | 234.92mg | 10% | |
| Potassium | 192.55mg | 4% | |
| Total Carbs | 5.26g | 2% | |
| Sugars | 3.63g | 15% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 11.7mg | 19% | |
| Iron | 1.5mg | 8% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 205.88 Kcal (862 kJ) | ||
| Calories from fat | 182.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.27g | 42% | |
|---|---|---|---|
| Cholesterol | 11.35mg | 5% | |
| Sodium | 173.11mg | 10% | |
| Potassium | 141.89mg | 4% | |
| Total Carbs | 3.88g | 2% | |
| Sugars | 2.68g | 15% | |
| Dietary Fiber | 1.28g | 7% | |
| Protein | 1.49g | 4% | |
| Vitamin C | 8.6mg | 19% | |
| Iron | 1.1mg | 8% | |
| Calcium | 19.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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