New This Month

Asparagus and Green Beans with Chili-Orange Oil

The chili-orange oil gives an extra sizzle to these spring vegetables.

  • Servings: 8

Source: Everyday Food, April 2011

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 wide strips orange zest, plus 2 tablespoons orange juice
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 2 bunches asparagus (about 1 pound each), trimmed, cut into 2-inch lengths
  • 1 pound green beans, trimmed, cut into 2-inch lengths
  • 1/2 cup tightly packed fresh basil leaves

Directions

  1. In a small saucepan, bring oil, orange zest, and red-pepper flakes to a simmer over medium-high and cook 3 minutes. Remove chili-orange oil from heat and set aside. (To store, refrigerate cooled oil in an airtight container, up to 3 days.)

  2. Working in 2 batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp-tender, 3 minutes. Transfer to a colander and rinse with cool water to stop the cooking.

  3. In a large skillet, heat 1 tablespoon chili-orange oil over high. Add half the vegetables and cook, stirring often, until warmed through and tender, 3 minutes. Stir in half the basil, season with salt and pepper, and transfer to a platter. Repeat with 1 tablespoon oil and remaining vegetables and basil. Drizzle with remaining oil and orange juice and serve immediately.

Cook's Notes

Sarah substituted snap peas for the green beans when she made this recipe for video. Cook vegetables a day ahead, then cover and refrigerate a paper-towel-lined baking sheet.

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