Asparagus with Orange and Pecans
Ingredients
- 2 1/2 pounds fresh asparagus spears, trimmed
- 1/4 cup (1/2 stick) butter
- 1/3 cup pecan halves
- 1 teaspoon orange zest
- 1 teaspoon orange juice
Instructions
In a 10 inch skillet, place the asparagus spears and add enough water to cover. Bring to a boil. Cook over medium heat until the asparagus is crisp-tender, 5-7 minutes. Drain and set aside. In the same skillet, melt the butter and add the pecans. Cook over medium heat, until the pecans are toasted, 1 to 2 minutes. Stir in the orange zest and juice. Spoon over the cooked asparagus and serve.
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