Monday, April 20, 2009

Asparagus Spears on the Side



On Saturday evening, I had spaghetti topped with a tomato and white wine sauce, the recipe for which I posted back in February.

For a quick side dish, I sauteed a bundle of asparagus spears (remove tough areas at the bottom of spears) in 2 tablespoons of canola oil over high heat, with a pinch each of salt and pepper, until they became tender-crisp, about 3-5 minutes. I set the asparagus spears in a plate and drizzled about 1 tablespoon of extra virgin olive oil and about 1 tablespoon of freshly squeezed orange juice over them. I garnished the spears with some grated orange zest and served.

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