Want to give your asparagus a little flavor boost? Try this version with butter, citrus and pecans added to the mix.
Asparagus and Pecan Butter
2 cups water
1 teaspoon salt
2 pounds fresh asparagus, trimmed
6 tablespoons butter
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup coarsely chopped pecans
Lemon zest, for garnish
Combine the water and salt in a skillet and bring to a boil. Add the asparagus and cook until they are tender, 2 to 3 minutes. Remove from the heat, drain, and cool in an ice-water bath. Drain and pat dry with paper towels.
Melt the butter in a skillet over medium heat. Add the lemon juice and orange juice and whisk to blend. Cook, whisking constantly, for 2 minutes. Season with salt and pepper.
Arrange the asparagus on a serving platter and drizzle with the sauce. Garnish with pecans and lemon zest. Serve immediately.
Makes 6 servings.
From “Pecans From Soup to Nuts” by Keith Courrégé and Marcelle Bienvenu