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Servings: 4 servings
Amount per serving
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Total Carbohydrate 7g
Dietary Fiber 3g
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This is an excellent recipe to take advantage of fresh asparagus which is available almost year-round these days. However, if necessary, you may use frozen asparagus. The sauce has the citrus tang and slight sweetness of orange juice plus the richness of a good balsamic vinegar boiled down into a luscious syrup. A little sprinkle of sesame seeds is the icing on the cake. This is so simple to make, yet so elegant.
Toast sesame seeds in a dry frypan until lightly golden and fragrant. Set aside.
Whisk together orange juice, balsamic vinegar, and olive oil. Season with kosher salt and freshly ground pepper to taste. Pour into a small saucepan and bring to a boil. Cook for 3 to 4 minutes until reduced by half. it should be thickened and almost syrupy. Set aside.
Steam asparagus on a rack in a covered pot for 3 to 5 minutes, until you can easily pierce the thickest part of the stalk with a knife tip, but it is still firm and colorful.
Top steamed asparagus with a drizzle of the reduced vinaigrette and sprinkle with toasted sesame seeds. Note: A good quality aged balsamic vinegar is thick and rich with deep flavor. If you use a lesser quality, you may need to boil the sauce longer to reduce it.
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