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Nutrition & Wellness

Asparagus with Caramelized Shallots and Orange Essence

1 lb pencil asparagus (the skinny ones)
2 each shallots, peeled and cut julienne
2 tsp orange zest
1 tsp orange olive oil
1 tbsp fresh orange juice
to taste coarse sea salt
  1. Blanch asparagus in boiling water for 2 minutes.
  2. Rinse in cold water.
  3. Place olive oil in a sauté pan.
  4. Add shallots. Sauté until clear and golden, about 3 minutes.
  5. Add asparagus, orange juice and zest.
  6. Sauté until asparagus is warm, about 30 seconds.
  7. Season with sea salt.
  8. This dish can also be served chilled with segments of oranges over the top.

 

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