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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens. Ingredients:
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) |
Directions:
1. 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.) 2. 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. 3. Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve. |
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