ASPARAGUS AND GREEN BEANS WITH CHILI-ORANGE OIL

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Asparagus and Green Beans with Chili-Orange Oil image

The chili-orange oil gives an extra sizzle to these spring vegetables.

Provided by @MakeItYours

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
3 wide strips orange zest, plus 2 tablespoons orange juice
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 bunches asparagus (about 1 pound each), trimmed, cut into 2-inch lengths
1 pound green beans, trimmed, cut into 2-inch lengths
1/2 cup tightly packed fresh basil leaves

Steps:

  • In a small saucepan, bring oil, orange zest, and red-pepper flakes to a simmer over medium-high and cook 3 minutes. Remove chili-orange oil from heat and set aside. (To store, refrigerate cooled oil in an airtight container, up to 3 days.)
  • Working in 2 batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp-tender, 3 minutes. Transfer to a colander and rinse with cool water to stop the cooking.
  • In a large skillet, heat 1 tablespoon chili-orange oil over high. Add half the vegetables and cook, stirring often, until warmed through and tender, 3 minutes. Stir in half the basil, season with salt and pepper, and transfer to a platter. Repeat with 1 tablespoon oil and remaining vegetables and basil. Drizzle with remaining oil and orange juice and serve immediately.

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