1.  Fill a skillet with 1/2” of water and bring to a boil with lid on.  Rinse asparagus and cut off some of the tough, woody end.

2.  Add asparagus to water, turn heat to medium-low and cover with lid.  Asparagus will be done when it is bright green and still just a little crisp, approx. 8 min.

3.  While asparagus is steaming in skillet, fill 13x9 pan with a handful of ice and 1/2” water.  When asparagus is done, left with tongs from skillet into water. (This ice bath will keep it from getting over cooked and mushy.)  When cooled, drain water and refrigerate asparagus while making dressing.

4.  In a medium bowl whisk together yogurt, mayonnaise, orange zest and juice, and lemon pepper seasoning. (Thin with more juice if needed.) To serve, set asparagus on a serving dish and drizzle with dressing. Sprinkle with orange peel strips of zest if desired.

* http://www.epicurean.com/articles/asparagus-the-supreme-vegetable.html

“In our food rating system, asparagus emerges as an excellent source of folic acid and a very good source of vitamins B1, B2, B3 and B6.  Asparagus is rich in fiber (about 3 grams per cup, including about 2 grams of insoluble fiber and 1 gram of soluble fiber) and also contains a noteworthy amount of protein (about 4-5 grams per cup).”  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=12

  (inspired by Better Homes and Gardens Diabetic Meals, “Chilled Asparagus Salad”)