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Honey & Orange Asparagus


  • 2 pounds asparagus, trimmed
  • 1 orange, zested and juiced
  • cup vinegar
  • cup honey (Orange Blossom if available)
  • cup Olive Oil
  • Salt and pepper to taste
  • 1 large navel orange cut into segments
  • small red onion sliced very thin


  • Steam the asparagus until tender, but not mushy or soft. (2-3 minutes)
  • Place asparagus in ice water to stop the cooking process.
  • As soon as the asparagus has cooled off, remove from the water and gently pat dry.
  • Mix together orange zest, juice, vinegar, honey and olive oil.
  • Season as needed with salt and pepper
  • Add the asparagus, orange slices and red onion.
  • Cover bowl with plastic wrap - seal tightly.
  • Refrigerate overnight (or at least 4-5- hours)
  • When serving, place asparagus on a platter and drizzle marinade and orange segments over the top.

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