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LOCATION: Recipes >> Vegetables >> Asparagus 01

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Asparagus With Orange And Pecans

2 1/2 pounds fresh asparagus spears, trimmed
1/4 cup (1/2 stick) butter
1/3 cup pecan halves
1 teaspoon orange zest
1 teaspoon orange juice

In a 10 inch skillet, place the asparagus spears and add enough
water to cover. Bring to a boil. Cook over medium heat until the
asparagus is crisp-tender, 5-7 minutes. Drain and set aside. In
the same skillet, melt the butter and add the pecans. Cook over
medium heat, until the pecans are toasted, 1 to 2 minutes. Stir
in the orange zest and juice. Spoon over the cooked asparagus and
serve.

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