Asparagus With Orange And Hazelnuts
Serves 4
Published in: newspaper
1 pounds asparagus -- tough ends snapped off
2 tablespoons butter
1 teaspoons grated orange zest
1/4 cup chopped toasted hazelnuts
3 tablespoons orange juice
Salt and pepper to taste
In a large skillet over medium heat, place asparagus in salted water to
almost cover. Cook until tender-crisp, 5 to 6 minutes. Drain and
transfer to
an oven-proof dish and keep warm. In the same skillet, melt butter. Add
zest, nuts and orange juice and bring to a boil. Season with salt and
pepper. Pour over asparagus and serve immediately.
Exported from A Cook's Books -- Recipe management for Macintosh
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