Recipe Details
Ingredients
-
3bunchesmedium-thick asparagus, tough ends snapped off
-
½teaspoonsalt
-
2tablespoonsextra-virgin olive oil
-
½cuporange juice
-
2tablespoonsZest of a large orange
Cooking Directions
-
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.)
-
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.
-
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.
Tips
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories73 | |
| % Daily Value * | |
| Total Fat 4g |
5% |
| Saturated Fat 1g |
3% |
| Sodium 149mg |
6% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 4g |
13% |
| Total Sugars 4g |
|
| Protein 4g |
|
| Vitamin C 19mg |
97% |
| Calcium 45mg |
3% |
| Iron 4mg |
21% |
| Potassium 378mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
