Create a tasty side dish with our Blanched Asparagus with Toasted Walnuts recipe! Blanched asparagus goes great with other Passover or Easter dishes.
What You Need
Original recipe yields 4 servings
1 large orange
1 lb. fresh asparagus spears
2 Tbsp. oil
1/4 tsp. salt
1/8 tsp. black pepper
1/2 cup PLANTERS Walnut Pieces, toasted
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Let's Make It
Grate peel and squeeze juice from orange. Pour juice into small saucepan; set peel aside for later use. Bring juice to boil on medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until juice is reduced by half.
Meanwhile, blanch asparagus in boiling water; drain. Add oil to orange juice; beat with wire whisk until well blended. Stir in salt and pepper.
Place asparagus on serving platter; drizzle with orange juice mixture. Sprinkle with orange peel and walnuts.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Blanching Fresh Asparagus
To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
How to Toast Walnuts
Preheat oven to 350°F. Place walnuts on baking sheet. Bake 8 to 10 minutes or until lightly toasted.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.