- 3 pounds fresh asparagus, trimmed
- 1/2 cup orange juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon grated orange peel
- In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving dish.
- Add the remaining ingredients to the pan; bring to a boil. Cook, uncovered, over medium-high heat until juices are slightly thickened. Drizzle over asparagus. Yield: 8 servings.
Originally published as Orange-Glazed Asparagus in Light & Tasty April/May 2004, p42
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Reviewed Sep. 13, 2009
"This is one of my favorite veggie recipes. I have served it at dinner parties and it gets raves plus it is easy. I have also steamed the veggies and then cooked the sauce and poured it over."