Asparagus with Orange & Pecans
For a completely new way to serve Asparagus try these sheet pan roasted Asparagus with fresh orange, toasted pecans. They add a bright and light flavor to any meal.
By J.W. Renfroe Pecan Co
Ingredients
- 2½ lb Fresh Asparagus Trimmed
- ¼ cup Butter
- ⅓ cup Renfroe Pecan Halves
- 1 tsp Orange Peel Grated
- 1 tsp Orange Juice
Instructions
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Arrange trimmed asparagus on a rimmed baking sheet in a single layer. Pat them dry with paper towels, and give each spear as much space as you can.
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Drizzle asparagus with olive oil and sprinkle with salt and pepper to coat evenly
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Finally, roast the asparagus in a 425°F oven for about 10 minutes. It's done when the spears are still crisp-tender and are starting to darken in a few spots
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Add butter to a 10" skillet and melt.
- Add Renfroe Pecans Halves
- Cook over medium heat until pecans are toasted, 1 to 2 minutes.
- Stir in orange peel and orange juice.
- Spoon mixture over cooked asparagus.