 |
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. EDITOR'S NOTE: I was first introduced to this spicy side dish by my friend Victor Riehl.
|
