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Author Notes: This is one of my favorite ways to serve asparagus. When I first saw Emeril simmer the spears in OJ, I thought, "How odd!" But the two totally work together, so I adapted it a bit to UP the orange. The spears also are yummy cold, with a splash or orange-infused vinegar, so this is really two dishes in one! —AmyW
pound asparagus spears, the thin ones, if you can find them
small onion, diced
splash extra virgin olive oil
cups not-from-concentrate orange juice, enough just to cover spears.
tablespoon fresh orange zest
salt and pepper to taste
- Trim woody ends of spears and wash well and pat dry.
- Heat oil in a non-stick sautee pan that's large enough to hold the OJ and the spears in little more than one layer. Once oil is heated on medium setting, add diced onion and sautee until softened and translucent.
- Add orange juice to pan, reduce heat and gently simmer until spears are crisp tender. Really only 3-4 minutes.
- Remove spears to warmed plate and season with salt and pepper, as desired. Garnish with fresh orange zest and serve.
- This recipe was entered in the contest for Your Best Citrus Recipe
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