Asparagus With Orange Essence and Almonds

[Guest guest]

I make this on my George Foreman Grill, comes out

superb.

 

Asparagus With Orange Essence and Almonds

 

1 pound large asparagus (not pencil thin stalks)

1 tablespoon light olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon orange zest

1 tablespoon ground almonds

 

Snap off the ends of the asparagus by gently bending

each stalk. Soak the stalks in cold water for 15

minutes to loosen any dirt and refresh them. Peel the

bottom 2 inches of the stalks with a sharp vegetable

peeler. Pat dry and place on a cutting board.

Preheat a grill pan over medium heat or indoor grill

until very hot. Brush asparagus with olive oil and

season with salt and pepper. Add to pan or grill and

cook for 7 minutes, shaking the pan frequently to

rotate spears.

Sprinkle the orange zest over the top and cook for an

additional 2 minutes, continuing to shake the pan or

move around on the grill now and then.

Transfer to plates, sprinkle ground almonds over top

and serve immediately.

Serves 2.

 

 

 

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