Cooking Light APRIL 2011
1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and pine nuts; cook 4 minutes. Add orange juice, raisins, and honey; cook 2 minutes. Stir in salt and orange rind. Arrange asparagus on a platter; top with onion mixture. Sprinkle with pepper.
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