I love asparagus, roasted, in a cold salad, even as a topping with homemade pizza and bacon! Yum. It is such a flavorful and versatile veggie. You’ll need one pound (preferably thin stalks) of asparagus, cut off 1-1/2 – 2″ from the ends (I always save the ends and freeze them for soup/stews). Blanche in salted boiling water for 3 minutes, remove stalks into an ice bath to stop cooking. In a mixing bowl add one orange zest and juice, one lemon zest and juice, one lime zest and juice, 2 tablespoons olive oil, 1 tablespoon white distilled vinegar, salt and black pepper to taste transfer citrus vinaigrette to a skillet on medium/low heat add asparagus and saute together 1-2 minutes. Serve immediately.
Pairs well with any chicken or Seafood baked or grilled! It’s a favorite! Enjoy!
In closing I wish you Good Health. Cheryl “Cheffie Cooks” Wiser.
All Things Citrus.