Cookbook: Super Market Vegan by Donna Klein
1 lb fresh asparagus
1 Tbl olive oil
2 Tbl fresh orange juice
2 Tbl slivered almonds
1/2 tsp coarse salt
1/4 tsp thyme
1/4 tsp dried chopped orange peel
2 Tbl chopped fresh chives or scallion greens
In a large stockpot filled with boiling water cook the asparagus till tender, 3-5 minutes.
Prepare a large bowl of ice water. Drain the asparagus and immediately refresh in the ice water bath for about 5 minutes. Drain well.
In a large skillet, heat the oil over medium heat. Add asparagus, orange juice, almonds, salt, thyme, and orange peel; cook, stirring constantly, until heated through, about 2 minutes.
Remove from the heat and add the chives tossing well to combine. Serve warm.