Categories: Side Dish

Ingredients

• 3 tbsp olive oil
• 3 wide strips orange zest
• 2 tbsp orange juice
• 1/4 tsp red pepper flakes
• coarse s/p
• 2 bunches asparagus cut into 2" pieces
• 1lb green beans trimmed cut into 2" lengths
• 1/2 c tightly packed fresh basil leaves

Directions

1. In a small saucepan bring oil, orange zest and red pepper flakes to a simmer over med high cook 3 min. Remove chili orange oil from heat and set aside.

2. Working in 2 batches in a large pot of boiling salted water, cook asparagus and green beans separtely until bright green and crisp tender 3 min. Transfer to colander and rinse with cool water to stop the cooking.

3. In large skillet heat 1 tbsp chili orange oil over high. Add half veggies and cook, stir often, until warmed through and tender 3 min. Stir in half the basil season with s/p and transfer to platter. Repeat with 1tbsp oil and remianing veggies drizzle remaining oil and orange juice.

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