Active Time

　　10 min

　　Total Time

　　15 min

　　

Ingredients

Makes 4 servings

　　2 lb asparagus, ends snapped off and discarded

　　2 tablespoons unsalted butter

　　2 tablespoons fresh orange juice

　　2 to 3 teaspoons black olive paste

　　

Step 1

Cut asparagus into 2-inch-long pieces and cook in a wide 4-quart pot of boiling salted water , uncovered, until just crisp-tender, 4 to 5 minutes. Drain in a colander.

　　

Step 2

Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended. Add asparagus and salt and pepper to taste, tossing to coat.