Braised Asparagus With Orange, Garlic And Walnut
serves 6 as a side dish
Simple asparagus is perked up with orange juice and zest, garlic, walnut oil and chopped walnuts.
This recipe is part of Andrew Schloss's Sunday Dinners.
2 pounds (about 30 medium asparagus), trimmed of white ends
1 tablespoon walnut oil
1 tablespoon butter
Zest of 1 orange, finely chopped
1/2 cup coarsely chopped walnuts
1 clove garlic, minced
Juice of 1/2 orange
prep: 5 minutes
total: 10 minutes
large skillet
tongs
platter
1. Fill a large skillet halfway with water that has been lightly salted. Bring to a boil, add the asparagus and simmer until tender, about 4 minutes. Transfer the asparagus to a platter and keep warm. Discard water from pan and wipe dry.
2. In the same skillet, heat the oil and butter over moderate heat until the butter melts. Add the zest, walnuts and garlic, heat for 30 seconds. Add the orange juice. Stir to combine, season with salt and pepper and pour over the asparagus.
