Asparagus With Orange Glaze

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Asparagus With Orange Glaze

 

3 bunches medium-thick asparagus, tough ends snapped off

1/2 teaspoon salt

2 tablespoons extra-virgin olive oil

1/2 cup orange juice

Zest of a large orange (optional)

 

Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add

oil and juice to skillet and cover. (The asparagus can be set up a few hours

ahead.) About 10 minutes before serving time, turn burner on high.

When asparagus starts to steam, set timer for 4 minutes. Cook until tender,

checking at 4 minutes with the tip of a sharp knife. Transfer cooked asparagus

to a serving dish.

Add optional zest to skillet and continue to cook until pan juices reduce to a

glaze consistency, 2 to 3 minutes longer. Pour over asparagus and serve. Serve 6

to 8.

 

 

 

 

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