Preparation:
Put 20 spearspargus in a frying pan and cover with salted water. Bring to a boil until al dente. Remove and empty water.
Place 3 tablespoons of butter in pan and brown onions.
Add 3 tbsp frozen orange juice concentrate and allow to come to a boil and beguin to thicken.
Season with freshly ground black pepper.
Toss with asparagus and serve hot. | 