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Ingredients
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3 bunches medium-thick asparagus, tough ends snapped off
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½ teaspoon salt
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2 tablespoons extra-virgin olive oil
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½ cup orange juice
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2 tablespoons Zest of a large orange
Directions
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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.)
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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.
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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 (per serving)
73 | Calories |
4g | Fat |
9g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 73 | |
% 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 | 8% |
Vitamin C 19mg | 21% |
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.