Saturday, March 1, 2008

Orange You Ever Going To Stop With the Orange Recipes?

This time, it was the asparagus that got the orange-butter-thyme treatment.

It's so easy it's kind of silly to give a recipe - basically, all I did was melt about a walnut of butter in a small saute pan, add a big pinch of thyme and cook until it smelled "thyme-ish," squeezed in about half an orange worth of juice, which reduced nicely in a very few minutes. While the sauce was reducing I rinsed the asparagus and cut it diagonally into bite-sized pieces. When the glaze was the proper consistency, the asparagus went in for a brief saute, until it was bright green and still slightly crunchy.



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