Sautéed Asparagus with Orange and Feta
1pound fresh asparagus, trim if needed
2 tablespoon extra virgin olive oil
1 tablespoon orange butter
2 tablespoons orange juice, fresh
2 tablespoons crumbled feta, to taste
1 tablespoon orange zest
kosher salt and pepper, to taste
Choose plump, firm spears with tightly closed tips. Asparagus should have bright green color running the full length of the spear.
Wash the asparagus, trim the ends. Blanch the asparagus in boiling, salted water for 45 seconds. Remove and place in ice bath (very cold water) to shock and refresh asparagus. Remove from ice bath and place on dry towel before sautéing.
Heat sauté pan on medium high heat, then add olive oil. Add asparagus, orange juice and orange butter. Toss in the pan to combine flavors and season with salt and pepper. Remove asparagus when tender and still bright green. Place on platter and top with crumbled feta and orange zest.