Recipe: Bright Asparagus

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Bright Asparagus
From: LA Times

1 pound asparagus, preferably not pencil-thin, lower inch of stems trimmed, remaining stems peeled
1/2 cup orange juice
2 teaspoons seasoned rice vinegar [I used plain rice vinegar]
1 tablespoon unsalted butter or margarine [I used butter]
1/8 teaspoon salt
Freshly ground pepper
4 orange slices, for garnish

Fill 12-inch skillet at least half-way with salted water. Bring to boil. Carefully place asparagus in boiling water (asparagus should be covered with water). Simmer, uncovered, until stems are just tender, with tips still somewhat firm, about 5 minutes, depending on size of asparagus. Drain immediately. Place in bowl with ice and water. Drain well. Wrap in paper towels.

Add orange juice to same skillet. Bring to boil over medium-high heat. Let boil 1 minute until somewhat thickened. Add vinegar and mix well. Stir in butter until melted. Add asparagus, salt, and pepper. Use tongs to mix asparagus with sauce. Cook, uncovered, over medium-high heat until heated through. Adjust seasonings to taste. Serve hot, drizzled with sauce. Garnish plate with orange slices.