Asparagus Stir-Fry With Grapefruit and Almonds
Makes 4-6 servings
1 large pink Florida grapefruit
1 (15 mL) tbsp olive oil
1/2 cup (125 mL) slivered almonds
3 cloves garlic, minced
3 1-lb asparagus, trimmed and cut into 500g
2 to 3-inch (5-7.5 cm) pieces
Cut grapefruit in half. Squeeze juice into measuring cup to make about 1/2 cup (125 mL). With small spoon, scrape pulp from grapefruit into separate bowl to make about 1/2 cup (125 mL). Set aside.
Swirl oil into large skillet or wok set over medium-high heat. Stir-fry almonds and garlic until golden-brown, about 30 seconds. Add asparagus and salt; stir-fry 1 minute.
Add grapefruit juice and 1/4 cup (50 mL) water. Cook asparagus, stirring occasionally, until tender-crisp. Stir in reserved grapefruit pulp.