Prep 15 mins
Cook 4 mins
Say good by to winter with the arrival of fresh asparagus brought to your table! When not in season, green beans may be substituted for the asparagus, or orange juice concentrate may be substituted for the fresh.
- 1 1⁄2 lbs pencil thin asparagus, tough end removed
- 1⁄2 cup fresh orange juice
- 1⁄2 cup dry white wine
- 1⁄2 cup vegetable broth
- 1⁄2 tablespoon extra virgin olive oil
- fresh ground pepper
- Bring a large pot of salted water to a boil; add the asparagus and cook until just tender, 3-4 minutes, depending on the thickness.
- Drain into a colander and immediately refresh under cold running water; drain and return to pot.
- Meanwhile, in a small saucepan, bring the orange juice, wine, and the broth to a boil over meium heat.
- Reduce until 1/4 cup remains.
- Whisk in the oil.
- Pour over the asparagus, tossing well to coat; season with the salt and freshly ground pepper.
- Heat over low heat until the asparagus are hot.
- Serve warm.
Soooo Good! So very easy! The asparagus is perfectly cooked and the sauce adds a tiny bit of sweetness. I must confess that I didn't have time to let it reduce all the way down to 1/4 cup and I bet its even better if you do. Even without the reduction, this is a great way to serve asparagus. Thanks Bev! I will make this again and again.
Great recipe, I should have rated this a long time ago, i've been using the recipe for almost a year, Very tasty and the presentation is excellent, which I feel is important when I have guests.I served it last week with fresh Atlantic Salmon with a leek lemon cream sauce ( not low fat) and a baked potato. Guests loved it. Thanks
A delicious dish that is really quick to make. The asparagus was crisp tender and the sauce added a very delicate flavor. This was served with chicken and rice. I think this sauce would also be good over fresh steamed broccoli.