Always on the lookout for new and tasty ways to serve vegetables, I was delighted to come across this recipe for Orange-Sauced Asparagus in an old Southern Living cookbook. Not only do I love asparagus but the recipe also contains fruit!
The citrus flavor of the orange really adds a brightness to the flavor and color in this asparagus dish! Orange-sauced Asparagus features fresh asparagus spears cooked until crisp-tender, then finished with a lovely orange-butter sauce.
The Recipe for Orange-Sauced Asparagus
- 1 1/2 pounds fresh asparagus spears
- 1/3 cup butter
- 2 tablespoons grated orange rind
- 1/4 cup orange juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Orange slices for garnish, if desired
- Snap off tough ends of asparagus. Cook asparagus, covered, in boiling water 6-8 minutes until crisp tender. Drain. Arrange on serving platter and keep warm.
- Combine butter, orange rind, orange juice, salt and pepper in a small saucepan. Bring to a boil; boil 6 minutes or until mixture thickens slightly.
- Pour sauce down center of asparagus. Garnish with orange slices, if desired.
- Orange-sauced Asparagus will brighten any meal with its beautiful colors and taste!
Fresh asparagus may be cooked several different ways but the most practical way I’ve found is to heat water to boiling in a skillet large enough to allow the entire asparagus spears to lie flat in the pan. Another easy way to prepare asparagus is to place it over boiling water in a steamer basket. Don’t overcook the asparagus – you’re looking for a crisp tender spear, not a mushy one!
To keep the asparagus warm while I am preparing the sauce, I place the platter of cooked asparagus into my microwave oven. The microwave is a good place to keep food items warm until you’re ready to serve them. By using the microwave as a storage spot for warm food, you also free up countertop work space!
Squeezing fresh orange juice and using grated orange rind in this recipe is essential for the most optimal citrus flavor. I love the color of the orange sauce in contrast with the green asparagus spears!
If you have asparagus that you’re not going to cook immediately, cut a thin slice from the base of each stalk and stand the spears upright in a vase-like container holding about 1 inch of water. Cover the exposed asparagus loosely with plastic wrap and refrigerate. The asparagus spears will stay fresh for up to three days.
Good for Your Health!
Also noteworthy, asparagus is a healthy green vegetable noted as a good source of folate, vitamins A, C, E, and K, as well as chromium and fiber. Perhaps preventing certain types of cancer, asparagus contains glutathione, a detoxifying compound thought to break down carcinogens. Having only 20 calories in 3.5 ounces, asparagus is a very low calorie vegetable!
If you like asparagus, you may also like my recipe for Fresh Asparagus Salad with Pecans. Gingered Lentil Quinoa Salad is another Silver Foodie recipe that contains asparagus as one of the ingredients. Once considered a “spring” vegetable, asparagus is available in US grocery stores year round.
As you can tell by now, asparagus is one of my favorite vegetables and this recipe for preparing it is just fabulous! I can envision Orange-Sauced Asparagus served at an Easter Sunday dinner or any special meal.
In my next post I plan to share with you a special sauce that makes a panini just wonderful! Until then,
Remember to Savor the Flavor!
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