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Tangy Asparagus in Orange Sauce


  • 3 bunches medium-thick asparagus, tough ends snapped off
  • ½ teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • ½ cup orange juice
  • 2 tablespoons Zest of a large orange


  1. Toss asparagus with salt.
  2. Arrange in a large (12-inch) skillet with a lid.
  3. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
  4. About 10 minutes before serving time, turn burner on high.
  5. When asparagus starts to steam, set timer for 4 minutes.
  6. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
  7. Transfer cooked asparagus to a serving dish.
  8. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer.
  9. Pour over asparagus and serve.


Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Cooking Time




8 servings

Nutrition Facts

  • 73 Calories
  • 4g Fat
  • 9g Carbs
  • 4g Protein