1 Medium-size orange

1 Large lime

1 c Unflavored nonfat yogurt

1/8 ts White pepper

2 lb Asparagus,tough ends trimmed

Salt 1. From colored surfaces of orange and lime, grate enough of the orange

peel to make 1 teaspoon. 2. From center of orange and lime, cut 1 or 2 thin crosswise slices apiece;

wrap slices airtight and chill. Ream 3 tablespoons juice from orange, 1 tablespoon juice from lime. In a bowl, mix orange and lime peel, orange and lime juice, sour cream, and pepper. Makes 1 1/4 cups. Serve, or, if made ahead, cover and chill up to a day. 3. Bring 1 1/2 to 2 inches water to a boil in a 10-12" frying pan over high

heat. Add asparagus and cook, uncovered, until stems are just tender to pierce, 5-7 minutes. 4. Drain asparagus well, then place hot spears on a warm platter; garnish

with reserved orange and lime slices. Offer flavored sour cream and salt to add to taste.  ~ Roxanne E. Chan, Albany, California.