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Foraging with Alexis Nikole Nelson.
Cardamom and orange bring floral and citrus notes to grassy asparagus, while butter lends richness and makes the flavors linger on the palate. We double up the orange in this dish—marmalade sweetens as it adds a touch of bitterness, and the zest and juice of a fresh orange lightens and brightens. Flaky finishing salt provides spikes of salinity and a nice crunch.
pounds asparagus, trimmed
tablespoons salted butter, melted, divided
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