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Pour about 1 inch of water into a large frying pan and bring it to a boil over high heat. Meanwhile, cut off the tough bottom ends from the aspargus. Generously salt the water. Add the aspargus, return the water to a boil and cook until the aspargus is just tender, about 3 minutes. Drain the aspargus and rinse under cold running water. Drain well and pat dry. In a small bowl, combine the mayonaise, soy sauce, sesame oil and grated orange zest. Blend well. Spoon the dipping sauce into a small bowl. Place the bowl in the middle of a round platter and fan the asparagus spears on the platter around it. Recipe by: 5 in 10 Appetizer Cookbook Posted to MC-Recipe Digest by Meg Antczak
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 254 (72%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 21mg||6 %|
|Sodium 702.8mg||24 %|
|Potassium 244.3mg||6 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 21.7g|
|Protein 3.5g||5 %|
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Calories per serving: 351
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