Categories: Vegetables- Asparagus

Ingredients

• 2 1/2 lb. fresh asparagus spears, trimmed
• 1/4 cup butter
• 1/3 cup pecan halves
• 1 tsp. grated orange peel
• 1 tsp. orange juice

Directions

1. In 10-inch skillet place asparagus spears, add enough water to cover. Bring to boil.

2. Cook over medium heat until asparagus is crisp-tender (5 to 7 minutes). Drain; add pecans.

3. Cook over medium heat until pecans are tossed (1 to 2 minutes). Stir in remaining ingredients except asparagus. Spoon over cooked asparagus.

4. Microwave Directions: In 12 × 8 inch baking dish arrange asparagus with tips toward center. Add 1/4 cup water. Cover, microwave on high, moving outer spears to the center of the dish after half the time, until asparagus is crisp-tender (12 to 14 minutes). Let stand 1 minute. Drain, set aside. In same baking dish microwave butter on high until melted (40 to 60 seconds); add pecans. Microwave on high until pecans are toasted (2 to 3 minutes). Stir in remaining ingredients except asparagus. Spoon over cooked asparagus.

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