Asparagus with Toasted Walnuts

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Asparagus with Toasted Walnuts

1 large orange 
1 lb. fresh asparagus spears 
1/4 cup vegetable oil 
Salt and ground black pepper 
1/2 cup Walnut Pieces, toasted (See below)
 
 

GRATE peel and squeeze juice from orange; set aside. Pour juice into small saucepan; set peel aside. Bring juice to boil on medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until juice is reduced by half. 
MEANWHILE, blanch asparagus in lightly salted boiling water; drain. Add oil to orange juice; beat with wire whisk until well blended. Season to taste with salt and pepper. 
PLACE asparagus on serving platter; drizzle with orange juice mixture. Sprinkle with orange peel and walnuts. 

Blanching Fresh Asparagus
 To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
 

How To Toast Walnuts
Preheat oven to 350°F. Place walnuts on baking sheet. Bake 8 to 10 minutes or until lightly toasted.

It's that time of year to get fresh from the garden Asparagus. Enjoy!