Here's a recipe that's perfect for a Valentine dinner. Fresh flavors and beautiful colors make this a special treat for two on a February day.
Orange-Scented Asparagus with Sweet Red Pepper and Kiwi
1/3 lb. fresh asparagus, trimmed
1/2 tsp. olive oil mixed with 1 tsp. warm water
1/2 red bell pepper, seeded and julienned
1 tsp. frozen orange juice concentrate, thawed
1 kiwifruit, peeled and thinly sliced
1 tsp. brown sugar
In a steamer or large pot of boiling water, cook asparagus for 7 minutes or until barely tender. While asparagus cooks, heat olive oil and water in small skillet over medium-high heat and saute red bell pepper, stirring frequently, until slightly softened, about 5 minutes. Remove from heat and gently stir in orange juice concentrate and brown sugar.
Drain cooked asparagus and arrange on two gratin dishes with kiwifruit. Spoon bell pepper and sauce on top. Serve immediately.
Variation: Substitute lemon juice for orange juice. Use lemon slices instead of kiwifruit.