MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange, Asparagus & Calamari
Categories: Seafood, Citrus, Vegetables, Herbs, Breads
Yield: 4 Servings

2 Oranges
1 lb Asparagus; trimmed, chopped
1/2 lb Calamari; sliced 1/4"
2 ts Coriander seed; toasted,
- crushed
1/2 ts Kosher salt
2 tb Extra-virgin olive oil
1/3 c Panko bread crumbs; toasted
Snipped fresh flat-leaf
- Italian parsley
+=AND/OR=+
Crushed red pepper (opt)

Using a vegetable peeler, remove three 4" long strips of
orange peel from one of the oranges; set aside. Using a
paring knife, peel and segment oranges over a bowl to
catch juices. Set segments aside.

In a very large nonstick skillet cook asparagus, calamari,
coriander, reserved orange peel, and salt in hot oil over
high heat. Cook, stirring frequently, about 4 minutes or
until asparagus and calamari are tender: remove from heat.
Stir orange segments and reserved juice into asparagus
mixture. Top with toasted breadcrumbs and if desired,
parsley and/or crushed red pepper.

TO TOAST BREADCRUMBS: In a small bowl combine 1/3 cup
panko bread crumbs with 1 1/2 teaspoons olive oil.
Transfer mixture to a small skillet and toast over
medium-high heat about 3 minutes or until golden brown.

Makes: 4 servings

Better Homes & Gardens | May 2016

MM Format by Dave Drum - 28 May 2016

Uncle Dirty Dave's Archives

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