February 25, 2019

Hello all!

With all of this crazy weather right now I'm really getting a dose of Spring fever. And those many emails from tropical resorts are just teasing my computer too. We'll have to see where vacation brings us this year but for now I'm looking forward to Spring. Here's a delicious pre-Spring recipe for one of my favorite Spring foods, an ASPARAGUS CITRUS SAUTE. A little early in the year but you know you can get this all year long thanks to your grocery farm stand.



Enjoy!
Marzee
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ASPARAGUS CITRUS SAUTE

1/4 cup orange juice
3 Tablespoons white wine
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 Tablespoons butter
1/3 cup chopped pecans
3/4 pound fresh asparagus spears
1/2 cup fresh or frozen peas
1 1/2 ounces shiitake mushrooms, thinly sliced
1 head Boston lettuce, separated into leaves

Garnish: zest of 1 orange and 4 orange wedges Combine
orange juice, wine, salt and pepper; set aside.

DIRECTIONS:
Melt 1 Tablespoon butter in skillet over MEDIUM heat.
Saute pecans until lightly browned, 1 to 2 minutes. Remove
from skillet and drain on paper towel. Add remaining butter
to pan. Saute asparagus over MEDIUM heat 2 minutes. Add
orange juice/wine mixture to pan. Cover and steam 3 to 4
minutes, until asparagus is crisp-tender. Add peas and cook
until tender. Stir in mushrooms and heat through. Arrange
lettuce on four plates. Divide asparagus, peas, mushrooms
and sauce from pan among lettuce. Top with orange zest and
pecans. Squeeze juice from orange wedges over salad before
serving.

Yield: 4 Servings
Category: Vegetables

~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~

TIP FOR KEEPING ASPARAGUS FRESH:

Keep fresh asparagus clean, cold and covered. Trim the
stem end about 1/4 inch and wash in warm water several
times. Pat dry and place in moisture-proof wrapping.
Refrigerate and use within 2 or 3 days for best quality.
To maintain freshness, wrap a moist paper towel around the
stem ends, or stand upright in two inches of cold water.

How to pick the best asparagus? Look for firm, fresh, spears
with closed, compact tips and uniform diameter, so that all
spears will cook in the same amount of time. Larger diameter
spears are more tender.
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