Asparagus Spears with Orange Glaze

10-12 asparagus spears, rinsed with the woody ends trimmed off
1 teaspoon of fresh garlic, minced
¼ cup red onion, diced
1 cup freshly squeezed orange juice and zest from the peel
1 tablespoon light brown sugar
1 tablespoon olive oil
A dash or two of hot sauce

Place a sautee pan over medium high heat and add olive oil. Add garlic and onion and sautee until onion is just softened. Add orange juice and brown sugar, stirring to fully dissolve the sugar. Allow the juice to come to a boil and reduce by ¼ (about 3 minutes). Add the asparagus spears and toss to completely coat with the juice. Stir and coat until the asparagus is bright green and slightly softened, but not limp and overcooked. Remove from the heat, stir in the orange zest, add a dash or two of hot sauce and season to taste. Serve with pan-seared scallops and creamed cauliflower for a healthy and spring-inspired dinner.

Scallops were dusted with coriander, black pepper and Australian flake salt and squirted with fresh lemon juice. The cauliflower was boiled and pureed with just a little butter and cream.