| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
tb |
Unsalted butter |
| 3 |
tb |
Shelled pistachio nuts |
| 3 |
tb |
Fresh orange juice |
| 1 |
tb |
Grated orange zest |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
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 1 1/2
pounds hot cooked asparagus and sprinkle with pepper to taste. Posted to
TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH
EPSTEIN) on Mar 18, 1997
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