I love asparagus-and it seems like I'm always trying to find new ways to serve it. This is a great recipe if you want a sauce, but not something with cheese. The citrus flavor with the bite of the chive petals go well with grilled meats and seafood. If you are looking for a variety of ways to cook asparagus, take a look at this Bon Appetit article that contains links for tips on prepping the vegetables, serving with a Parmesan vinaigrette, and my personal favorite, roasting.
1/2 cup fresh orange juice
1/2 cup butter, in 1/2 inch cubes
1 lb asparagus spears, woody ends trimmed
1/4 tsp salt
2 Tbsp chive flower petals for garnish
In a small saucepan on medium heat, bring the orange juice to a simmer and cook until reduced by half (about 3-5 minutes). Whisk in the butter, a cube at a time.
To trim your asparagus, cut off about 1 inch from the bottom, then get a veggie peeler and lightly peel the bottom half of the spears. You don't want to press too much and take off more than you need to, but a light peel will do nicely.
Steam the asparagus in a basket steamer until bright green and tender, about 3-5 minutes.
When it is time to serve, divide the asparagus among the plates and then spoon about 1 Tbsp of the sauce over top, sprinkling with some of the chive flower petals.