Asparagus with Orange and Hazelnuts
Asparagus with Orange and Hazelnuts Serves 4
Steam or boil:
1 lb asparagus, with the ends snapped off
Place a large skillet over medium heat and add:
2 T butter
1 1/2 T orange zest
1/4 c chopped hazelnuts, toasted
Cook until the butter is slightly browned. Then add:
juice of 1/2 orange
the cooked asparagus
Toss to coat the asparagus and remove from heat. Add salt and pepper, to taste.
Serve warm as a side dish or chilled as a salad.