In a small saucepan over medium heat, combine 2/3 cup fresh orange juice, 1 tsp. orange zest, 4 tbsp. good quality balsamic vinegar and 1 tbsp honey; boil until syrupy. Heat oven to 425 degrees. On a baking sheet, toast 2 tbsp. chopped walnuts for 3 minutes. Transfer to a plate. Place 1 lb. asparagus on a baking sheet, toss with 2 tsp olive oil. Roast until crisp-tender, about 10 minutes. Top asparagus with syrup, additional orange zest to taste and walnuts.
Adapted from Marge Perry, Self/April 2015