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The fresh flavor of orange brightens up asparagus and calamari in this easy skillet dinner.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Using a vegetable peeler, remove three 4-inch long strips of orange peel from one of the oranges; set aside. Using a paring knife, peel and segment oranges over a bowl to catch juices. Set segments aside.

  • In a very large nonstick skillet cook asparagus, calamari, coriander, reserved orange peel, and salt in hot oil over high heat. Cook, stirring frequently, about 4 minutes or until asparagus and calamari are tender: remove from heat. Stir orange segments and reserved juice into asparagus mixture. Top with toasted breadcrumbs and if desired, parsley and/or crushed red pepper.

*To toast breadcrumbs

In a small bowl combine 1/3 cup panko bread crumbs with 1 1/2 teaspoons olive oil. Transfer mixture to a small skillet and toast over medium-high heat about 3 minutes or until golden brown.

Nutrition Facts

169 calories; total fat 8g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 132mg; sodium 289mg; potassium 439mg; carbohydrates 14g; fiber 4g; sugar 5g; protein 12g; trans fatty acidg; vitamin a 950IU; vitamin c 27mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 72mcg; vitamin b12 1mcg; calcium 65mg; iron 3mg.


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