Asparagus and Calamari with Oranges
START TO FINISH 25 minutes
SERVES 4
See Also: Asparagus Hash Browns Recipe
Ingredients:
- 2 oranges
- 1 lb. asparagus, trimmed and chopped
- 8 oz. fresh or frozen calamari, thawed, sliced
- 1⁄4 inch thick
- 2 tsp. coriander seeds, toasted and crushed
- 1⁄2 tsp. salt
- 2 Tbsp. olive oil
- 1⁄3 cup panko bread crumbs, toasted*
- Snipped fresh parsley and/or crushed red pepper (optional)
See Also: Cauliflower Hummus Recipe
Directions:
- Using a vegetable peeler, remove three 4-inch-long strips of orange peel from one of the oranges. Using a paring knife, peel and segment oranges over a bowl to catch juices. Set segments aside.
- In an extra-large nonstick skillet cook and stir asparagus, calamari, coriander, orange peel strips, and salt in hot oil over high heat 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 bread crumbs and, if desired, parsley and/or crushed red pepper.
*TIP To toast bread crumbs, in a bowl combine 1⁄3 cup panko bread crumbs with 1 1⁄2 tsp. olive oil. Transfer mixture to a small skillet and toast over mediumhigh heat about 3 minutes or until golden brown.
Nutrition:
Per Serving 169 cal., 8 g fat (1 g sat. fat), 132 mg chol., 289 mg sodium, 14 g carb., 4 g fi ber, 5 g sugars, 12 g pro.
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