1 lbs of Fresh Asparagus Spears
2 tsp of Olive Oil
1 tsp of Grated Orange Rind
1/4 Cup of Fresh Orange Juice
2 tbsp of Lemon Juice
1/4 Cup of Water
1 tsp of Arrowroot
- Cut lower ends off asparagus. Arrange asparagus in a single layer on a baking sheet. Brush spears with olive oil. Bake at 475 degrees for 7 to 9 minutes or until tender, turning every 3 minutes.
- Transfer to a serving platter and keep warm. Combine orange rind, orange juice and lemon juice in a small saucepan. Bring to a boil over medium heat.
- Combine water and arrowroot, stirring until smooth, slowly add arrowroot mixture to orange juice mixture and cook, stirring constantly until mixture is thickened.
- Cook 1 minute. Remove from heat and spoon sauce evenly over asparagus. Serve immediately.
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