1 lb. asparagus
2 tsp. extra-virgin olive oil
4 tsp. fresh lemon juice
4 tsp. orange juice
generous pinch of cayenne
salt and ground black pepper to taste
Snap off the tough stems of the asparagus spears. Rinse the spears
and cut them into 2- or 3-inch pieces. Steam the asparagus.
Meanwhile, whisk together the olive oil, lemon juice, orange juice,
cayenne, and salt and pepper. As soon as the asparagus is ready,
remove it to a serving bowl or plate, pour the dressing over it,
and serve warm.
This recipe is also excellent with artichokes, carrots, zucchini,
yellow squash and sweet potatoes.