|For orange sauce|
|Reduced fat margarine||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Orange||1 Large, juiced (About 1/3 Cup)|
|Balsamic vinegar||1 1⁄4 Teaspoon|
|Dijon mustard||1⁄4 Teaspoon|
|Grated orange peel||1⁄2 Teaspoon|
|Olive oil flavored non stick cooking spray||1 Tablespoon|
|Onion||1 Small, diced|
|Asparagus||1 Pound, lower half of stalks peeled|
|Diced red bell pepper||2⁄3 Cup (10.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
1. For Orange Sauce, heat margarine in small saucepan over medium heat. Add garlic; cook and stir 2 minutes or until soft. Stir in orange juice; bring to a boil. Add vinegar and mustard; reduce heat and simmer 2 minutes. Remove from heat and add orange peel. Season to taste with salt, if desired. Reserve and keep warm.
2. For asparagus, spray medium saucepan with cooking spray; heat over medium-high heat. Add onion; cook and stir 2 minutes. Add asparagus, bell pepper and water. Reduce heat to medium-low. Cover and simmer 7 minutes or until asparagus is crisp-tender. Remove vegetables with slotted spoon to serving dish; serve with reserved Orange Sauce.