A splash of citrus is one of the easiest ways to enliven any side of vegetables, especially when you use a generous amount of fruit.
1 pound asparagus, bottoms trimmed
1 ½ tablespoons orange zest
Â¼ cup orange juice
Â¾ cup walnuts
2 tablespoons butter
2 teaspoons salt, divided
1 teaspoon pepper
4 quarts water
Preheat oven to 325° F. Spread walnuts in an un-greased baking dish and toast for 5-7 minutes, stirring frequently to prevent burning. Remove from oven and roughly chop after nuts have cooled.
Meanwhile, bring water to a rigorous boil and season with half the salt. Boil asparagus for about 5 minutes, until tender but still crisp. Drain and set aside.
Melt butter in a large skillet and add chopped nuts. Add orange zest and juice and cook for 1-2 minutes. Add cooked asparagus and toss to thoroughly coat. Season with remaining salt and pepper.