- 3 pounds fresh asparagus, trimmed
- 1/2 cup orange juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon grated orange peel
- Place asparagus in a large nonstick skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Drain. Remove asparagus and keep warm. 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.
Reviews forOrange-Glazed Asparagus
"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."