by AmyW
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my 3 recipes »
AmyW's Notes:
Expand1 pound asparagus spears, the thin ones, if you can find them Ask a question about this ingredient
1 small onion, diced Ask a question about this ingredient
1 splash extra virgin olive oil Ask a question about this ingredient
2-3 cups not-from-concentrate orange juice, enough just to cover spears. Ask a question about this ingredient
1 tablespoon fresh orange zest Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Trim woody ends of spears and wash well and pat dry.
Ask a question about this stepHeat 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.
Ask a question about this stepAdd orange juice to pan, reduce heat and gently simmer until spears are crisp tender. Really only 3-4 minutes.
Ask a question about this stepRemove spears to warmed plate and season with salt and pepper, as desired. Garnish with fresh orange zest and serve.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
