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Plain steamed asparagus is a treat with just a drizzle of melted butter, but here fresh orange juice and a touch of honey make a simple and delicate glaze.
Snap off the tough ends of the asparagus stalks by bending the stalk ends until they naturally break. If the stalks are very thick and tough, you may want to peel away some of the skin toward the base with a vegetable peeler.
Stir together the orange juice and honey in the bottom of a non-stick frying pan. Set a steamer basket or round cake rack in the pan and arrange the asparagus on top. Bring the juice to a boil, cover the pan loosely and steam the asparagus until it is bright green and tender at the thickest part, 5-7 minutes. Remove the steamer rack and asparagus and continue boiling the juice until it is reduced to a glaze, a few minutes longer. Add the asparagus to the pan and toss gently until evenly coated with glaze. Transfer to individual plates and sprinkle with the orange zest. Season with salt and pepper.
Servings per recipe: 4
Per serving: 67 cal./3 g prot./12 g carbo./.07 g sat./8 g mono./0 g om-3/0 mg chol./73 mg sdm.