- Prepare the asparagus. Snap off bases of spears and discard. Cut into
1-inch pieces. Bring a small abount of salted water to boil in a saucepan;
add asparagus and cook 6 to 8 minutes or until crisp-tender. (Micro-zap
about 5 minutes.) Arrest cooking by rinsing in cold water. Drain. Set aside.
- Prepare sauce by pre-measuring and having ingredients available. Melt
butter in saucepan. Add seeds and cook, stirring 2 to 3 minutes over
moderate heat, until browned. Add lemon juice, orange juice, then oil, in
that order, stirring. Taste. Salt only if too bitter.
- Add asparagus to sauce, and toss until coated. Heat through. Serve hot.
