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© Meredith Corporation. All rights reserved. Used with permission.
(3 1/2 cups)
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.