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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Roasting the asparagus brings out sweetness from the vegetable. Thin or thick spears can be used, although thicker spears provide a meatier flavor when roasted. If you're looking for a different way to prepare asparagus, the citrus peel and juices add a delicious touch to roasted asparagus - a light, bright flavor that perks up the dish. Ingredients:
2 seedless oranges |
2 lemons |
5 tablespoons extra virgin olive oil |
2 lbs asparagus spears |
2 garlic cloves, thinly sliced |
1 1/2-2 teaspoons tarragon leaves |
sea salt & freshly ground black pepper |
Directions:
1. Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips, being careful not to cut into the bitter white pith. Set aside. From the same orange and lemon squeeze a total of 2 tablespoons juice; set aside.
2. Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside.
3. Wash asparagus; break off woody bases at the point where the spear easily bends. Place spears in a 15x10x1-inch baking pan. Sprinkle with garlic, tarragon, and citrus strips. Drizzle with 2 tablespoons olive oil; toss to coat spears. Spread in a single layer and season with salt and pepper.
4. Roast asparagus and citrus slices 12-15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to a serving platter.
5. Meanwhile, for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over roasted asparagus, citrus, and garlic. Sprinkle with roasted citrus slices. Serve warm.
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