Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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