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Orange-Glazed Asparagus

SUBMITTED BY: USA WEEKEND columnist Pam Anderson PHOTO BY: Nandabear

"Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens."

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 bunches medium-thick asparagus, tough ends snapped off
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup orange juice
Zest of a large orange (optional)

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.

FOOTNOTES

This recipe was originally featured in the USA WEEKEND article A Holiday Feast - One Meal, Two Traditions on April 13, 2003.
Find the Perfect Recipe from Pam Anderson.
Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

Reviewed on Jan. 8, 2006 by kelly

this gets a 5 star rating because it was very quick (about 7 minutes) and tasted delicious. i... MORE

Reviewed on Nov. 23, 2005 by K-Lo

We love asparagus just about any way it is served, and this was one more easy and yummy way to... MORE

Reviewed on Feb. 1, 2007 by BROTHERMEAT

Wow, this was really a pleasant surprise! I really liked it. Changes I made: 1) I used 1 cup... MORE

Reviewed on Nov. 23, 2006 by CALRUNNERGIRL

What a simple and elegant accompaniment to this year's Thanksgiving turkey! I will make this... MORE

Reviewed on Aug. 8, 2006 by KARA72

Very good. I cooked the asparagus for a couple of extra minutes with the glaze instead of just... MORE

Reviewed on May 28, 2006 by Mrs_Mike

I should have followed the advice to add the Arrowroot powder to thicken the sauce. The... MORE

Reviewed on Nov. 20, 2005 by Julia S.

My husband raved over the flavor of this asparagus. Extremely quick to prepare. MORE

Reviewed on Mar. 9, 2008 by Nandabear

I also used OJ with high pulp. We thought it was good but a little bland. On the other hand,... MORE

Reviewed on Dec. 16, 2007 by Chelsea

GREAT way to cook asparagus! Im a vegan and found this to be a great dish to feed to my non... MORE

Reviewed on Apr. 12, 2007 by reezie15

This was delicious and much better than other recipes because it calls for so little salt. MORE

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