Ingredients

• 1 large pink Florida grapefruit
• 1 (15 mL) tbsp olive oil
• 1/2 cup (125 mL) slivered almonds
• 3 cloves garlic, minced
• 1-lb asparagus, trimmed and cut into 3-inch pieces
• Pinch salt

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.

More information on cooking with Florida grapefruit can be found online at www.floridacitrus.ca.

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