Description
A delightful asparagus side dish featuring a combination of raisins, pine nuts, and a hint of orange, perfect for springtime meals.
Ingredients
Units
- 1 pound asparagus, trimmed
- 2 tsp extra-virgin olive oil
- 1/3 cup sliced red onion
- 2 tbsp pine nuts
- 2 1/2 tbsp orange juice
- 3 tbsp raisins
- 2 tsp honey
- 1/4 tsp salt
- 1/4 tsp orange zest
- 1/2 tsp black pepper
Instructions
- Cook asparagus in boiling water for 2 minutes or until crisp-tender. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onion and pine nuts, cooking for approximately 4 minutes and stirring occasionally.
- Add orange juice, raisins, and honey, cooking for an additional 2 minutes. Stir in salt and orange zest.
- Place asparagus on a platter and top with onion mixture. Sprinkle with pepper.
Notes
- Don’t walk away from the pine nuts once they’re in the pan — they go from golden to burnt in under a minute once the oil is hot.
- Blanch the asparagus just until crisp-tender, two to three minutes depending on thickness. Any longer and it turns limp under the warm topping.
- Add the raisins and honey after the onions have already softened, not at the start, or the sugars scorch before the sauce comes together.
- Zest the orange before you juice it. It’s nearly impossible to zest cleanly once the orange has been squeezed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 4