Prep 5 mins
Cook 5 mins
Simple but tasty - great for a bbq **Update May2008 - if you don't have orange vinegar, do follow Andi of LongMeadow Farms excellent suggestion of making your own by just adding 1 tablespoon of fresh orange juice, fresh orange zest earlier in the day to a white vinegar. I actually prefer the zing of her version over store bought. Thanks Andi!
- Saute asparagus in olive oil with garlic, pepper and garlic salt.
- Add water right at end when almost done.
- Take it off the heat and sprinkle with chili powder and orange vinegar.
- Serve right away.
The combination of chipotle and orange juice was fantastic in this! Is this a unique combination I wonder or is this just the first time I've encountered it? I also used orange juice, but not any zest, so my feeling was that 1 tablespoon orange juice was not quite enough. I guess I'd recommend two tablespoons without the zest. One other thing I did wrong with this recipe was add the sauce to 2 bunches asparagus instead of 1 bunch which meant there wasn't enough sauce to go around. Trust me, the sauce is so good you'll want it all. We sauteed long enough so the asparagus was crisp-tender, maybe 8-10 minutes? This was sooo good.
Wow an asparagus with a delightful punch! This sent Longmeadow Farm in a frolic because the taste is *Outstanding* ~ I followed this exactly, except I did not have orange vinegar, however; I just added some 1 tablespoon of fresh orange juice, fresh orange zest earlier in the day to a white vinegar. The dried chipotle powder, the garlic, the olive oil all made for a wonderful use of fresh asparagus I just clipped from the garden. This is not hot by any means, so everyone can join in and devour this completely in one sitting. This is a plus *5* recipe, a 10 star in the Farms book. Thank you for sharing this, Beautiful BC. Just wonderful!