Asparagus and Green Beans with Chili-Orange Oil

Cook the vegetables a day ahead, then cover and refrigerate on a paper-towel-lined baking sheet.

  • Servings: 8
Asparagus and Green Beans with Chili-Orange Oil

Source: Everyday Food, April 2011


  • 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


  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 two 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.


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