This delicious side dish & sauce pairs beautifully with “Citrus Chicken.”   Give it a try & let me know what you think!

2 T Unsalted Butter
3 T Flour
2 T White Wine
1 (6 oz.) can Mandarin Oranges, drained with juice reserved
¼ c. Pineapple Juice
½ – ¾ c. Fat Free Half & Half (use more if necessary)
Salt & Pepper
2 lbs. Asparagus, trimmed **

Melt butter & whisk in flour.
Whisk in orange & pineapple juices and wine (sauce will be very thick).
Whisk in enough milk to make smooth.
Season with salt & pepper.
Crush ½ the oranges into a bowl saving the juices.
Add to the sauce & stir.
Set aside & keep warm.
Blanch the asparagus in boiling water for 3-5 minutes
   – depending on how thick the spears – you want them tender crisp.
Place asparagus on a serving patter & top with sauce.
Top with remaining ½ can of orange segments & serve.

** To easily trim the asparagus, simply bend one spear until it breaks. As long as they all are close in diameter, that is where you should cut them.