Asparagus with Orange and Pecans
2 1/2 Pounds Fresh Asparagus Spears -- trimmed
1/4 Cup (1/2 Stick) Land O Lakes Butter
1/3 Cup Pecan Halves
1 Teaspoon Orange Zest
1 Teaspoon Orange Juice
In a 10 inch skillet, place the asparagus spears and add enough water to cover. Bring to a boil. Cook over medium heat until the asparagus is crisp-tender, 5-7 minutes. Drain and set aside. In the same skillet, melt the butter and add the pecans. Cook over medium heat, until the pecans are toasted, 1 to 2 minutes. Stir in the orange zest and juice. Spoon over the cooked asparagus and serve.