Orange Glazed Asparagus Food

ORANGE-GLAZED ASPARAGUS

Steps:

• Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
• About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
• Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

ROASTED ASPARAGUS WITH ORANGE GLAZE

Steps:

• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

ORANGE-GLAZED ASPARAGUS

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. Transfer to a serving dish., Add the remaining ingredients to the pan; bring to a boil. Cook, uncovered, over medium-high heat until juices are slightly thickened. Drizzle over asparagus.

ASPARAGUS WITH ORANGE SAUCE

Steps:

• Place asparagus and a small amount of water in a skillet; bring to a boil. Cook for 6-8 minutes or until crisp-tender. Meanwhile, combine the yogurt, mayonnaise, orange juice, zest and cayenne. Drain asparagus; top with orange sauce. Garnish with orange slices and zest if desired.

ASPARAGUS WITH ORANGE DRESSING AND TOASTED HAZELNUTS

Steps:

• Preheat oven to 375°F.
• Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.
• Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.

CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA

Steps:

• Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8-10 minutes. Let cool slightly, then coarsely chop.
• Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15-20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
• Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5-8 minutes.
• Toss asparagus and bagna cauda together on a platter; top with almonds.

ORANGE GLAZED ASPARAGUS

Steps:

• Arrange the asparagus in a shallow dish. Combine the orange juice, orange zest, sugar, ginger, and soy sauce and combine well. Pour over the asparagus, turning to coat the asparagus well.
• Marinate in the refrigerator for 2 hours or longer, turning occasionally.
• Drain, reserving the marinade.
• Arrange asparagus on a baking sheet and broil for 5 minutes or until tender-crisp ~ do not overcook.
• Heat the reserve marinade in a saucepan over high heat until reduced by half, stirring frequently.
• Pour over the asparagus on a serving platter.

ASPARAGUS WITH ORANGE SAUCE

Steps:

• First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small saucepan to about 3 tablespoons. Meanwhile, mince the shallot and put it in a ramekin with the vinegar poured over. Set aside 5 minutes. Add the mustard to the zest. When the orange juice has reduced, strain it over the zest. Drain the shallot, discarding the vinegar, and add. Whisk all together, then slowly whisk in the oil. Taste, and season with salt and pepper. Set aside.
• Bring a saute pan full of water to the boil. Salt it, then add the asparagus and cook until tender. Drain, and immediately rinse under ice-cold water to set the color. Pat dry with paper towels and transfer to a serving platter. Spoon over the sauce. Shave over Parmesan cheese. Grind over some pepper and serve.

BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE

Steps:

• Snap off ends of asparagus. Trim triangular leaves from sides, and peel spears. Place in single layer in heavy saucepan. Add enough stock to come about halfway up sides of spears. Add 2 tablespoons butter, place bay leaf on top, cover and cook over medium-high heat about 8 minutes, until spears are very tender.
• Meanwhile juice 3 blood oranges. Place all but 1 tablespoon juice in another saucepan, and simmer until reduced to 3 tablespoons. Whisk in remaining butter, and season lightly with salt and pepper. Set aside. Peel remaining orange, removing all pith. Divide into segments, removing all membrane.
• Drain asparagus well, and place side by side on each of two large plates. Spoon blood orange sauce onto plates around spears. Drizzle asparagus with oil, allowing some droplets to fall into sauce. Dust lightly with salt and pepper. Top with cluster of blood-orange segments, and serve.

ORANGE ASPARAGUS

Steps:

• Trim stems off asparagus.
• Steam asparagus to tender-crisp (about 5 minutes) -I use a steaming basket in a pan with the lid on.
• Drain water and place asparagus back in pan.
• Place butter, orange juice and zest in pan with asparagus.
• Allow butter to melt and coat asparagus with butter mixture.
• Add salt and pepper to taste.

ASPARAGUS WITH ORANGE VINAIGRETTE

Steps:

• Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain.
• Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.