Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams
    Jefferson Adams

    Asparagus with Orange and Walnuts (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    The orange zest in this dish helps bring a tasty zing and a great aroma to the walnuts. I’ve had a lot of luck with this flavor combination on broccoli and green beans as well. Substituting regular green asparagus with the white version requires that you peel them before hand. However, the extra time pays off with a striking visual presentation.

    Celiac.com Sponsor (A12):
    Ingredients:
    1 pound asparagus, bottoms trimmed
    1 ½ tablespoons orange zest
    ¼ cup orange juice
    ¾ cup walnuts
    2 tablespoons butter
    2 teaspoons salt, divided
    1 teaspoon pepper
    4 quarts water

    Directions:
    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.



    User Feedback

    Recommended Comments

    Guest Angie Halten

    Posted

    I've only ever used lemon and asparagus. What a great idea to use orange and throw in a few nuts as well. (I prefer to use pecans vs walnuts). Thanks for the great idea!

     

    Angie

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from j_mommy in the Open Original Shared Link.
    Ingredients:
    8 oz. of Velveeta (add more if you want it really cheesy)
    ¾ of a bag of gluten free elbow macaroni
    3 tablespoons butter
    ¼ cup milk (more if you want it really creamy)
    Directions:
    Make elbow mac and drain. Add other ingredients and mix until melted.


    Scott Adams
    This excellent recipe comes to us from Jane B. This recipe is a hit at any party.
    Meatballs:
    4 lbs. lean ground beef
    1 cup water
    ½ cup gluten-free soy sauce
    Mix well with hands and form into 1 inch balls and put in baking pan with balls touching and crowded. Bake approximately 30-35 minutes at 350F, drain well.
    Sauce:
    Brown a finely diced onion in a little olive oil and add:
    2 bottles of gluten-free bbq sauce
    2 jars of apricot jam (it must be jam and should be in equal amount to bbq sauce - approximately 1 lb. 8 oz. measurements)
    Heat together on stove top then transfer to a crockpot, add meatballs and cook all day on low heat.


    Jefferson Adams
    Update chicken night with fresh apples and seasonal cider for a meal that feels like fall. Anytime you cook down apple cider, the flavor intensifies making this a nice pair to rice and vegetables, whichever you happen to have on hand. A crisp Granny Smith works best to compliment the cider, but any apple will do.
    Ingredients:
    4-5 boneless chicken breasts or thighs
    1 ½ cups apple cider
    1 small onion, chopped
    1 apple, sliced into ¼-inch wedges
    2 cloves garlic, chopped
    2 tablespoons olive oil
    2 tablespoons butter, divided
    1 teaspoon fresh thyme
    1 teaspoon fresh rosemary
    Salt and pepper for seasoning
    Directions:
    Rinse and pat dry chicken. Sprinkle with salt and pepper.
    In a large skillet, heat oil and 1 tablespoon butter over medium heat. Sear chicken o...


    Jefferson Adams
    Jeff's Grilled Chicken Wings (Gluten-Free)
    In addition to being high in fat, deep-frying can sometimes be a hassle, especially in the summer, since it can heat up the house. So on hot summer days, or when I want a healthier version of my favorite chicken wings, I cook them outside on the grill.
    Here's a recipe for chicken wings you can do on the grill. These wings taste great with your favorite gluten-free beer or other summertime beverages, and are sure to please your hungriest snackers.
    Ingredients:
    25 chicken wings, segmented and patted dry with paper towels ½ cup unsalted butter, melted 1½ cups hot pepper sauce (Louisiana Brand or other gluten-free brand) 2 tablespoons garlic powder 2 tablespoons onion power 2 tablespoons paprika 4 tablespoons lemon pepper ...


  • Recent Activity

    1. - trents replied to SusanB123's topic in Introduce Yourself / Share Stuff
      5

      24 year old son newly diagnosed with Celiac

    2. - Chloe Senora replied to sezza61's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      20

      Can celiac suddenly 'occur'?

    3. - SusanB123 replied to SusanB123's topic in Introduce Yourself / Share Stuff
      5

      24 year old son newly diagnosed with Celiac

    4. - Raquel2021 posted a topic in Super Sensitive People
      0

      Gluten free spices in Canada


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,189
    • Most Online (within 30 mins)
      7,748

    Randall Stetler
    Newest Member
    Randall Stetler
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • SusanB123
    • Allias
    • matts
      15
    • cjjones5969
      9
    • BadHobit
      11
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...