Orange-Glazed Asparagus

Orange-Glazed Asparagus

USA WEEKEND columnist Pam Anderson 0

"Asparagus cooked in a skillet and topped with a fragrant glaze. Great with Cornish hens."

Ingredients {{adjustedServings}} servings 73 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
  2. About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
  3. Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.
Tips & Tricks
Oven-Roasted Asparagus

This easy technique makes asparagus tangy and savory. Enjoy!

Shrimp and Asparagus

Sautéed shrimp, mushrooms, and asparagus are tossed with egg noodles.


  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 50

  1. 68 Ratings


Since I wasn't sure of how the orange idea would go over with us, I opted out of the orange zest and I think this was perfect without it. The orange juice caramelizes quickly, so watch carefully as it reduces! The citrus flavor is a great match for the asparagus and the glaze is beautiful drizzled over the asparagus and on the serving plate. Unique and refreshingly different contrast of flavors.


Wow, this was really a pleasant surprise! I really liked it. Changes I made: 1) I used 1 cup of orange juice to create more sauce; 2) I don't have a 12" frying pan with a lid, so I substituted a Dutch oven-it worked great; and 3) I turned down the heat after pulling the asparagus out so the sauce wouldn't burn (oranges have a high amount of sugar). Next time: 1)I may add cumin or other dried spice next time to thicken the glaze and spice it up, depending on the main dish and 2) to avoid undesireable day after "asparagus side effects," next time I will use broccoli. That's the only reason I would give 4 stars, but that's not the fault of the asparagus.

Angie S.

To me it was a little salty. Will try again but with less salt..