Asparagus with Caramelized Shallots and Orange Essence
| 1 lb | pencil asparagus (the skinny ones) |
| 2 each | shallots, peeled and cut in short, thin strips |
| 2 tsp | orange zest |
| 1 tsp | orange olive oil or extra virgin olive oil |
| 1 tbsp | fresh orange juice |
| to taste | coarse sea salt |
- Blanch asparagus in boiling water for 2 minutes.
- Rinse in cold water.
- Place olive oil in a sauté pan.
- Add shallots. Sauté until clear and golden, about 3 minutes.
- Add asparagus, orange juice and zest.
- Sauté until asparagus is warm, about 30 seconds.
- Season with sea salt.
- This dish can also be served chilled with segments of oranges over the top.
