Of course, this recipe for asparagus can be made at any time of the year, but it is especially welcome at
Passover when the asparagus is in season, and everyone wants a fresh and light side dish. It is fast, easy,
and healthy. I serve it hot or at room temperature.
Put asparagus in a single layer in a large frying pan and drizzle with olive oil. Shake pan to coat asparagus.
Heat at medium, and cook asparagus, shaking pan to brown evenly. Lower heat and cook slowly until tender, about
10 minutes. Transfer to serving dish. Season with salt and pepper. Combine juices. and sprinkle over asparagus.
- 1 pound fresh young asparagus, trimmed and peeled.
- 2 T. olive oil
- freshly ground pepper
- 2 T. fresh lemon juice
- 2 T. fresh orange juice