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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (193g) Recipe makes 4 servings |
||
| Calories 149 | ||
| Calories from Fat 86 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 1.2g | 6% | |
| Monounsaturated Fat 6.8g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 29mg | 1% | |
| Potassium 419mg | 11% | |
| Total Carbohydrate 14.8g | 4% | |
| Dietary Fiber 3.9g | 15% | |
| Sugars 8.4g | ||
| Protein 4.8g | 9% | |
Orange Ginger Asparagus
By: ~Rita~
Mar 26, 2007
An easy asparagus dish that has a refreshing citrus and ginger addition. This is even better the next day! I just sliced the spears into 1/3's toss and served cold! A great salad!
SERVES 4
Ingredients
- 1 1/2-2 lbs asparagus spears, washed and trimmed
- 2 tablespoons orange marmalade
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, finely minced
- 1 teaspoon fresh lemon juice
- 2 tablespoons extra-virgin olive oil (or hazelnut oil)
- kosher salt
- fresh ground black pepper
- 2 tablespoons hazelnuts (or nuts of choice)
Directions
1
Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander giving a cool rinse. Transfer hot asparagus to serving platter.2
In a small bowl, whisk together orange marmalade, ginger, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.
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Browse similar recipes by category
- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables > Asparagus
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Preparation > Technique
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Seasonal > Spring
- Occasion > Brunch
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: SweetySJD
On Apr 25, 2009
I enjoyed this! I used an orange-rhubarb marmalade that I got at the farmers market, and pecans instead of hazlenuts. Quick but impressive. Thank you!
From: Kate Lawrence
On Aug 25, 2008
Delicious! My boyfriend and I made this tonight. Normally we just roast it with sea salt--which is also lovely--but this was a nice twist. I loved the marmalade flavor in it! Thanks!
From: White Rose Child
On Apr 15, 2008
What a lovely-tasting dish! I can attest that it works well to add 1/2 lb of random veggies- say, cauliflower- because I realized I only had 1 lb asparagus! Can't wait to taste the leftovers for lunch tomorrow. Thanks!
From: Sydney Mike
On Apr 8, 2008
I'm not big on asparagus, but when it's dressed up like this, I could be happy! The spears I bought at the Farmers' Market were very tender & with the flavor combo of orange, ginger & garlic ~ OUTSTANDING! Thanks much for sharing! [Tagged, made & reviewed in April Beverage Tag cooking game]
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