Sunny Citrus Asparagus


Asparagus cooked al dente, brightened with sweet Minneola Tangelo juice and spiced with some pepper. This is a simple way to bring out the best in Asparagus.

  1. 1 bunch (about 1lb) of Asparagus washed and ends trimmed
  2. Slice Asparagus spears into lengths of 2″, bias cut
  3. Add Asparagus salted boiling water in a medium deep pan
  4. Boil for only 2 minutes only then strain from water (up to 3 min. if spears are extra thick)
  5. Add par-boiled Asparagus in a mixing bowl with
  6. Juice squeezed from ½ of a Minneola Tangelo (our substitute Lemon for more acidity)
  7. 1 tbsp Olive Oil
  8. ½ tsp salt, cracked black pepper,
  9. Garlic powder, Red pepper flakes to taste