Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      small         heads belgian endive
     1/2  pound         asparagus
     1/3  cup           half-and-half
     1/4  cup           chicken broth
   1      teaspoon      finely orange peel
   1      tablespoon    chopped fresh parsley
   2      tablespoons   orange juice
     1/4  teaspoon      salt

Preparation:

The delicate pale green of the endive offsets the more dramatic green. Wash endive; separate leaves. Prepare and steam asparagus spears as directed except add endive. While vegetables are cooking, heat remaining ingredients to boiling in 1-quart saucepan; reduce heat. Simmer uncovered about 13 minutes or until sauce is reduced by half. Pour over cooked vegetables. Garnish with orange zest if desired.