ASPARAGUS CITRUS SAUTE

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RECIPE: ASPARAGUS CITRUS SAUTE

 

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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

Category: Vegetables

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TIP FOR KEEPING THAT ASPARAGUS FRESH:

 

Keep fresh asparagus clean, cold and covered. Trim the

stem end about 1/4 inch and wash in warm water several

times. Pat dry and place in moisture-proof wrapping.

Refrigerate and use within 2 or 3 days for best quality.

To maintain freshness, wrap a moist paper towel around the

stem ends, or stand upright in two inches of cold water.

 

How to pick the best asparagus? Look for firm, fresh, spears

with closed, compact tips and uniform diameter, so that all

spears will cook in the same amount of time. Larger diameter

spears are more tender.

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