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Ingredients
- 2 lb fresh asparagus
- 1 c. orange juice or possibly one of the Tropicana mixes Zest of one medium orange
- 1/4 c. extra virgin extra virgin olive oil
- 1 Tbsp. fresh lemon juice Salt and pepper to taste
Directions
- Ingredients to serve up to four.
- 1 Remove bottoms of asparagus spears and peel each to about two inches from the tip.
- In a large pot heat two qts of salted water and cook asparagus 3 to 4 min.
- 2 Combine orange juice and zest in a small saucepan. Cook mix, over a medium heat, till you have only one quarter c. of liquid. Remove from heat, and whisk into your quarter c. of orange, the extra virgin olive oil, lemon juice and season with salt and pepper.
- 3 Transfer asparagus carefully to paper towels to drain. You can sprinkle with salt and pepper or possibly let the vinaigrette do all the work. Now divide the asparagus into four plates and drizzle your orange vinaigrette over the asparagus. Your ready to serve a wonderful dish.
- Serves four.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 782g | |
| Calories 685 | |
| Calories from Fat 486 | 71% |
| Total Fat 55.07g | 69% |
| Saturated Fat 7.7g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 1468mg | 42% |
| Total Carbs 44.45g | 12% |
| Dietary Fiber 10.6g | 35% |
| Sugars 29.87g | 20% |
| Protein 12.31g | 20% |
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