Asparagus with Olive and Orange Butter |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 lb asparagus, ends snapped off and discarded |
2 tablespoons unsalted butter |
2 tablespoons fresh orange juice |
2 to 3 teaspoons black olive paste |
Directions:
1. Cut asparagus into 2-inch-long pieces and cook in a wide 4-quart pot of boiling salted water , uncovered, until just crisp-tender, 4 to 5 minutes. Drain in a colander.
2. Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended. Add asparagus and salt and pepper to taste, tossing to coat.
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