This zesty, citrus spiked asparagus pairs particularly well with grilled or baked fish, such as salmon, halibut, or tilapia.
1 teaspoon lemon juice, preferably Meyer lemon
1/4 cup orange juice
2 teaspoons honey
1/4 teaspoon orange zest
1/4 teaspoon lemon zest
salt and 7-8 cranks of freshly ground black pepper
1 tablespoon olive oil
2 bunches asparagus (about 40 stalks), trimmed
1 tablespoon toasted pine nuts, optional
orange and lemon zest curls for garnish
In a small bowl whisk all ingredients from lemon juice through black pepper. Set aside.
In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Add asparagus stalks. Saute for 5 minutes, or until just tender. Alternatively, bring a large pot of water to a boil. Add asparagus stalks, and boil for 2 minutes. Drain and set aside.
Pour juice mixture over cooked asparagus, and cook until just heated through. Place asparagus on a serving platter, and drizzle with remaining juice. Sprinkle with toasted pine nuts, if using, and garnish with orange and lemon zest curls.