Total TimePrep/Total Time: 20 min.
- 3 pounds fresh asparagus, trimmed
- 1/2 cup orange juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon grated orange zest
- 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.
Nutrition Facts6 ounce-weight: 59 calories, 4g fat (1g saturated fat), 0 cholesterol, 155mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Jun 4, 2016
I prefer my asparagus grilled or roasted over boiled, so I tossed it with the oil listed and grilled it on a grill pan on the stove. I reduced the OJ, salt and zest to a glaze and then tossed the cooked spears in it.
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.