- 1 large pink Florida Grapefruit
- 1 tablespoon olive oil
- 1/2 cup slivered almonds
- 3 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 2- to 3-inch pieces
- Pinch of salt
1. 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.
2. 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.