Asparagus with Olive and Orange Butter Recipe

Asparagus with Olive and Orange Butter Recipe

  • 2 lb asparagus, ends snapped off and discarded
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh orange juice
  • 2 to 3 teaspoons black olive paste
  1. Cut asparagus into 2-inch-long pieces and cook in a wide 4-quart pot of boiling salted water , uncovered, until just crisp-tender, 4 to 5 minutes. Drain in a colander.
  2. Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended. Add asparagus and salt and pepper to taste, tossing to coat.
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