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Asparagus with a Blood Orange Reduction & Toasted Hazelnuts

SERVES 4

• 1 bunch of asparagus, trimmed

• 1 Tbsp. butter or ghee, melted

• zest of 1 blood orange + 1/4 cup of juice (if you can not find blood orange, use tangerine)

• salt, pepper to taste

• 1/4 cup toasted hazelnuts (whole or chopped, it’s a matter of preference)

If you are intending to roast these asparagus, then blanch them in boiling water for about 5 minutes, then rinse under cold water. Toss with remaining ingredients & roast for 10-12 minutes at 375f. For the menu above, we simply added them to the same sheet pan as our chicken & squash for the last 10 minutes of roasting.

Another method is to saute them. Cut asparagus into 3 pieces using a diagonal cut. Heat a Tbsp. of olive oil over medium-high heat in a large saute pan. Add the asparagus & saute until tender crisp, 5-7 minutes then add butter, orange zest with juice & cook for a couple more minutes to reduce the juice into a sauce. Scatter hazelnuts over the top. Serve immediately.