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Blanched Asparagus with Toasted Walnuts

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4 servings

Create a tasty side dish with our Blanched Asparagus with Toasted Walnuts recipe! Blanched asparagus goes great with other Passover or Easter dishes.

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What You Need

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Make It

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  • Grate peel and squeeze juice from orange. Pour juice into small saucepan; set peel aside for later use. Bring juice to boil on medium-high heat. Reduce heat to medium-low; simmer 10 minutes or until juice is reduced by half.
  • Meanwhile, blanch asparagus in boiling water; drain. Add oil to orange juice; beat with wire whisk until well blended. Stir in salt and pepper.
  • Place asparagus on serving platter; drizzle with orange juice mixture. Sprinkle with orange peel and walnuts.

Special Equipment Needed

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

Blanching Fresh Asparagus

To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.

How to Toast Walnuts

Preheat oven to 350°F. Place walnuts on baking sheet. Bake 8 to 10 minutes or until lightly toasted.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 190
Total fat 16g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 150mg
Carbohydrate 10g
Dietary fiber 3g
Sugars 7g
Protein 3g
% Daily Value
Vitamin A 20 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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