Asparagus with a Glaze and Pine Nuts


1/4 cup Torani Tangerine Syrup

1/4 cup rice vinegar

1 tsp. grated orange zest

1/2 tsp. kosher salt

Freshly ground pepper

1lb. Asparagus

1/4 cup pine nuts, toasted*


In a small saucepan, combine Torani Tangerine and vinegar. Over medium heat, bring to a simmer and reduce by half. Remove from heat and stir in orange zest, salt and pepper. Cook asparagus in boiling salted water for 2-3 minutes or until crisp-tender. Drain well and toss with dressing. Top with toasted pine nuts and serve immediately.

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