Recipe: Asparagus Citrus Saute with Peas, Mushrooms and Toasted Pecans

ASPARAGUS CITRUS SAUTE

1/4 cup orange juice
3 tablespoons white wine
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 teaspoons butter or margarine, divided use
1/3 cup chopped pecans
3/4 pound fresh asparagus spears, trimmed, cut into 2-inch lengths
1/2 cup frozen peas
1 1/2 ounces shiitake mushrooms, thinly sliced
FOR SERVING:
1 head Boston lettuce, separated into leaves
1 orange, zest and wedges (for garnish)

Combine orange juice, wine, salt and pepper; set aside.

Melt 1 teaspoon butter or margarine in a skillet over medium heat and saute pecans until lightly browned, 1 to 2 minutes. Remove from skillet and drain on paper towel.

Add another teaspoon butter or margarine to skillet and saute asparagus pieces over medium heat for 2 minutes.

Add orange juice mixture to pan; cover and steam 3 to 4 minutes, until asparagus is crisp tender.

Add peas and cook until tender.

Stir in mushrooms and heat through.

TO SERVE:
Arrange lettuce on four plates. Divide asparagus, peas, mushrooms and sauce from pan among the plates. Top with orange zest and pecans. Squeeze juice from orange wedges over salad before serving.

Makes 4 servings
Source: Michigan Asparagus Advisory Board