Citrus-Asparagus Saute


(2 votes) 4 2

This is a very light vegetable with excellent flavor from the orange juice.

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  • 1/4 C. orange juice
  • 3 Tbs. white wine
  • 1/4 tsp. salt
  • 1/4 tsp. ground white pepper
  • 2 Tbs. butter
  • 1/3 C. chopped pecans
  • 3/4 lb. fresh asparagus spears
  • 1/2 C. fresh or frozen peas
  • 1 1/2 oz. shiitake mushrooms, thinly sliced
  • 1 head Boston lettuce, separated into leaves
  • Garnish: Use zest of 1 orange and 4 orange wedges

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Combine orange juice, wine, salt and pepper; set aside. Melt 1 Tbs. butter in skillet over medium heat. Sauté pecans until lightly browned for 1 to 2 minutes. Remove from skillet and drain on paper towel. Add remaining butter to pan. Sauté asparagus over medium heat 2 minutes. Add orange juice/wine mixture to pan. Cover and steam 3 to 4 minutes, until asparagus is crisp-tender. Add peas and cook until tender. Stir in mushrooms and heat through. Arrange lettuce on four plates. Divide asparagus, peas, mushrooms and sauce from pan among lettuce. Top with orange zest and pecans. Squeeze juice from orange wedges over salad before serving.

Yield: 4 servings

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