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Asparagus with Orange Sauce
from the kitchen of Sharmagne Leland-St. John

14 asparagus spears
4 small oranges
1 small lemon
Salt and pepper to taste

Wash the asparagus, then snap the ends off by breaking
at the point where the tough woody part of the stem meets
the tender part.

Place the asparagus into an oval saucepan.

Squeeze the juice from the citrus fruits. It should equal
approximately 1 cup.

Pour the juice over the asparagus, making certain to submerge
them totally in the juice. Squeeze more juice if necessary.

With a pepper grinder add a goodly amount of pepper and a bit
of salt.

Cover the pan and bring to a boil over high heat. Depending upon
the thickness of the spears, boil between 3 to 7 minutes. They
should be crunchy. Serve immediately.

Reserve the citrus-pepper juice mixture and drink later as a tea.

I was first introduced to this spicy side dish by my friend
Victor Riehl.


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