- 1 pound [454 g] fresh asparagus spears
- 1 teaspoon [5 mL] finely grated orange rind
- 1 teaspoon [5 mL] olive oil
- 1 teaspoon [5 mL] sweet hot mustard
- 1 tablespoon [15 mL] freshly squeezed orange juice
|
- Rinse asparagus spears; trim by breaking at the point where the tough woody part of the stem meets the tender part.
- Steam asparagus tips over hot boiling water for approximately 7 to 10 minutes, until tender.
- Drain then transfer asparagus tips onto a serving plate.
- Into a bowl, whisk together grated orange rind, olive oil, sweet hot mustard and freshly squeezed orange juice.
- Spoon all over asparagus tips; turn asparagus tips until completely coated.
|
