Asparagus with Orange Essence and Almonds

Asparagus with Orange Essence and Almonds

from Grill Pan Cookbook by Jamee Ruth

Ingredients:

1 Pound jumbo asparagus
1 tablespoon light olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon orange zest
1 tablespoon ground almonds

This is one of my favorite vegetable recipes because the asparagus gets a smoke flavor during the grilling process. I recommend jumbo asparagus or the largest you can find, as the thinner asparagus will wilt down to nothing. Take the time to peel the bottom two inches of the asparagus stalks; it is well worth the effort.

Snap off the ends of the asparagus by gently bending each stalk. Soak the stalks in cold water for 15 minutes to loosen any dirt and refresh them. Peel the bottom 2 inches of the stalks with a sharp vegetable peeler. Pat dry and place on a cutting board. Preheat a grill pan over medium heat until very hot. Brush the asparagus with olive oil and season with salt and pepper. Add to the pan and cook for 7 minutes, shaking the pan frequently to rotate the spears. Sprinkle the orange zest over the top and cook for an additional 2 minutes, continuing to shake the pan. Transfer to warm plates, sprinkle the grated almonds over the top, and serve immediately.

This and many other wonderful recipes may be found in Jamee Ruth's
Grill Pan Cookbook from Chronicle Books