Orange-Glazed Asparagus

Rating: 4.2 stars
70 Ratings
  • 5 star values: 30
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1

Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens.

By USA WEEKEND columnist Pam Anderson

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Recipe Summary

Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)

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  • About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.

  • Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

Per Serving:
73 calories; protein 3.9g 8% DV; carbohydrates 8.6g 3% DV; fat 3.6g 6% DV; cholesterolmg; sodium 148.9mg 6% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

BROTHERMEAT
Rating: 5 stars
02/02/2007
Wow, this was really a pleasant surprise! I really liked it. Changes I made: 1) I used 1 cup of orange juice to create more sauce; 2) I don't have a 12" frying pan with a lid, so I substituted a Dutch oven-it worked great; and 3) I turned down the heat after pulling the asparagus out so the sauce wouldn't burn (oranges have a high amount of sugar). Next time: 1)I may add cumin or other dried spice next time to thicken the glaze and spice it up, depending on the main dish and 2) to avoid undesireable day after "asparagus side effects," next time I will use broccoli. That's the only reason I would give 4 stars, but that's not the fault of the asparagus. Read More
Helpful
(14)

Most helpful critical review

Jmanad11
Rating: 2 stars
08/22/2011
Didn't care for the orange flavoring Read More
Helpful
(3)
70 Ratings
  • 5 star values: 30
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
BROTHERMEAT
Rating: 5 stars
02/01/2007
Wow, this was really a pleasant surprise! I really liked it. Changes I made: 1) I used 1 cup of orange juice to create more sauce; 2) I don't have a 12" frying pan with a lid, so I substituted a Dutch oven-it worked great; and 3) I turned down the heat after pulling the asparagus out so the sauce wouldn't burn (oranges have a high amount of sugar). Next time: 1)I may add cumin or other dried spice next time to thicken the glaze and spice it up, depending on the main dish and 2) to avoid undesireable day after "asparagus side effects," next time I will use broccoli. That's the only reason I would give 4 stars, but that's not the fault of the asparagus. Read More
Helpful
(14)
naples34102
Rating: 4 stars
11/30/2009
Since I wasn't sure of how the orange idea would go over with us I opted out of the orange zest and I think this was perfect without it. The orange juice caramelizes quickly so watch carefully as it reduces! The citrus flavor is a great match for the asparagus and the glaze is beautiful drizzled over the asparagus and on the serving plate. Unique and refreshingly different contrast of flavors. Read More
Helpful
(13)
kelly
Rating: 5 stars
01/08/2006
this gets a 5 star rating because it was very quick (about 7 minutes) and tasted delicious. i made the recipe exactly as it is and it turned out very well. i'm sure that adding pecans or other things would also be very good but it is delicious without as well. Read More
Helpful
(7)
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Angie S.
Rating: 4 stars
11/01/2010
To me it was a little salty. Will try again but with less salt.. Read More
Helpful
(7)
K-Lo
Rating: 4 stars
11/23/2005
We love asparagus just about any way it is served and this was one more easy and yummy way to serve it. Next time I will add some arrowroot to the orange juice before serving to thicken it so it will be more like a glaze. Read More
Helpful
(6)
Jackie C
Rating: 5 stars
10/11/2010
I thought this was good. As another reviewer questioned...how much is a bunch? I know at the supermarket the asparagus is normally sold in bunches but I don't know if they are "bunched" in any uniform way. Anyway I did cut the recipe down to only two servings but did add a little extra orange juice and zest. The orange adds a nice tangy zip to it. The sauce never thickened up so I just poured it over and enjoyed. Read More
Helpful
(5)
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Lisa in Phoenix
Rating: 5 stars
12/10/2010
I was looking for a side to have with my baja chicken and this was even better than it sounds. I followed the directions exactly and it was really easy to pull together and totally yummy! Read More
Helpful
(5)
QTSunDoll
Rating: 5 stars
05/03/2011
These were really good as written. The only change I made was to use tangerine juice and zest. I also threw in some fresh tangerine slices during the last minute which was a hit. Read More
Helpful
(5)
Chelsea
Rating: 5 stars
12/16/2007
GREAT way to cook asparagus! Im a vegan and found this to be a great dish to feed to my non vegan friends. Read More
Helpful
(4)
Jmanad11
Rating: 2 stars
08/22/2011
Didn't care for the orange flavoring Read More
Helpful
(3)
More Reviews
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