Makes 8 Servings
Prep time: 5 – 15 minutes
Cook time: 15 – 25 minutes

2 pounds fresh asparagus
Salt, to taste
Browned Butter-Pecan Sauce, or
Orange Beurre Blanc

Cook asparagus over medium-low heat, covered, in 1/2-inch water in medium saucepan until crisp-tender, about 5 minutes; drain. Season with salt, to taste. Arrange asparagus in serving dish; pour some Browned Butter-Pecan Sauce or spoon Orange Beurre Blanc over asparagus. Serve remaining sauce in gravy boat.

Serving Size: 3 ounces, about 1/2 cup, including sauce

Browned Butter-Pecan Sauce:

8 tablespoons butter (1 stick)
1 cup chopped pecans
1 teaspoon dried marjoram leaves

Heat butter and pecans in small skillet over medium-high heat until butter and pecans are browned, stirring frequently; stir in marjoram just before the end of cooking time. Pour butter and pecans over asparagus; season with salt, to taste, and serve hot.

Nutritional Information Per Serving (Asparagus with Browned Butter-Pecan Sauce)
Calories: 230
Total Fat: 22g
Total Carbohydrates: 7g
Protein: 5g

Orange Beurre Blanc:

3/4 cup orange juice
3 tablespoons white wine vinegar
3 tablespoons minced shallots
2 teaspoon finely grated orange rind
16 tablespoons (2 sticks) butter, cut into 16 pieces, softened
Salt and white pepper, to taste

Heat orange juice, vinegar, shallots, and orange rind to boiling in small saucepan; boil rapidly until mixture is reduced to about 2 tablespoons, about 3-5 minutes. Reduce heat to very low; whisk in butter a tablespoon at a time, whisking until each tablespoon butter is melted before adding the next. Season with salt and white pepper, to taste; serve immediately. Makes generous 1 cup sauce.

Nutritional Information Per Serving (Asparagus with Orange Beurre Blanc)
Calories: 240
Total Fat: 23g
Total Carbohydrates: 8g
Protein: 4g