4 Servings 15 min Cook
2 Tbsp Butter
2 Tbsp Orange Juice
2 Lb Asparagus
1 Tablespoon Black Olive Paste
Cut asparagus into 2-inch-long pieces, discarding the ends, 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.
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.
