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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is an incredible asparagus recipe bursting with great flavors. The orange really kicks this up a notch or two or three. Enjoy 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 peas |
1-1/2 ounces shitake mushrooms thinly sliced |
1 head boston lettuce separated into leaves |
zest of 1 orange |
4 orange wedges |
Directions:
1. Combine orange juice, wine, salt and pepper then set aside.
2. Melt 1 tablespoon butter in skillet over medium heat then sauté pecans until lightly browned.
3. Remove from skillet and drain on paper towel.
4. Add remaining butter to pan then sauté asparagus over medium heat for 2 minutes.
5. Add orange juice mixture to pan then cover and steam 4 minutes.
6. Add peas and cook until tender then stir in mushrooms and heat through.
7. Arrange lettuce on four plates then divide asparagus, peas, mushrooms and sauce among lettuce.
8. Top with orange zest and pecans.
9. Squeeze juice from orange wedges over salad before serving.
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