Yield: 1 Servings
|6 tablespoons||Unsalted butter|
|3 tablespoons||Shelled pistachio nuts|
|3 tablespoons||Fresh orange juice|
|1 tablespoon||Grated orange zest|
|Freshly ground black pepper to taste|
Here's a lovely sauce to use on Asparagus from the Silver Palate Goodtimes Cookbook as well as a stir-fry recipe from the same place.
Melt hte butter in a small skillet over medium heat. Add the pistachios and toast the nuts in the ubtter about 5 minutes.
Whisk in the orange juice and zest. Cook 1 minute more., Pour over 1½ pounds hot cooked asparagus and sprinkle with pepper to taste. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Mar 18, 1997