ASPARAGUS CITRUS SAUTE

[Guest guest]

ASPARAGUS CITRUS SAUTE

 

 

 

INGREDIENTS:

1/4 cup orange juice

3 Tablespoons white wine

1/4 teaspoon salt

1/4 teaspoon ground white pepper

2 Tablespoons butter

1/3 cup chopped pecans

3/4 pound fresh asparagus spears

1/2 cup fresh or frozen peas

1 1/2 ounces shiitake mushrooms, thinly sliced

1 head Boston lettuce, separated into leaves

 

Garnish: zest of 1 orange and 4 orange wedges Combine orange

Juice, wine, salt and pepper; set aside.

 

Melt 1 Tablespoon butter in skillet over MEDIUM heat. Saute

Pecans until lightly browned, 1 to 2 minutes. Remove from skillet

And drain on paper towel. Add remaining butter to pan. Saute

Asparagus over MEDIUM heat 2 minutes. Add orange juice/wine

Mixture to pan. Cover and steam 3 to 4 minutes, until asparagus

Is crisp-tender. Add peas and cook until tender. Stir in mushrooms

And heat through. Arrange lettuce on four plates. Divide asparagus,

Peas, mushrooms and sauce from pan among lettuce. Top with orange

Zest and pecans. Squeeze juice from orange wedges over salad before

Serving.

 

Yield: 4 Servings