Asparagus Citrus Saute Serves:  4 Ingredients: 1/4 cup orange juice   3 Tablespoons white wine   1/4 teaspoon salt   1/4 teaspoon ground white pepper   2 Tablespoons butter   1/3 cup chopped pecans   3/4 pound fresh asparagus spears   1/2 cup fresh or frozen peas   1 1/2 ounces shiitake mushrooms, thinly sliced   1 head Boston lettuce, separated into leaves      Garnish: zest of 1 orange and 4 orange wedges Combine   orange juice, wine, salt and pepper; set aside.   Procedure: Melt 1 Tablespoon butter in skillet over MEDIUM heat.   Saute pecans until lightly browned, 1 to 2 minutes. Remove   from skillet and drain on paper towel. Add remaining butter   to pan. Saute asparagus over MEDIUM heat 2 minutes. Add   orange juice/wine mixture to pan. Cover and steam 3 to 4   minutes, until asparagus is crisp-tender. Add peas and cook   until tender. Stir in mushrooms and heat through. Arrange   lettuce on four plates. Divide asparagus, peas, mushrooms   and sauce from pan among lettuce. Top with orange zest and   pecans. Squeeze juice from orange wedges over salad before   serving.   Posted by:  DFL924