Ingredients
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1 1/2-2 lbs asparagus spears, washed and trimmed
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2 tablespoons orange marmalade
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1 teaspoon fresh ginger, grated
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1 teaspoon fresh lemon juice
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2 tablespoons extra virgin olive oil (or hazelnut oil)
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kosher salt
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fresh ground black pepper
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2 tablespoons hazelnuts (or nuts of choice)
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1 garlic clove, finely minced
Instructions
- Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander giving a cool rinse. Transfer hot asparagus to serving platter.
- In a small bowl, whisk together orange marmalade, ginger, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.