Roasted Asparagus with Orange Vinaigrette

Each spring I look forward to the arrival of beautiful fresh asparagus. I can remember going hunting for it with Mom when I was young, scouring through the tall grass on property adjacent to the farmland. I wasn’t overly fond of asparagus back then, but as an adult, I have come to adore these lovely green spears.
Most often, I like to roast the asparagus, which brings out a slightly nutty flavor and gives their tapered tops a little crunch. I prefer a medium to large thickness for the spears, as the thin ones tend to go limp more readily. With just 3 additional ingredients – extra virgin olive oil, plus a sprinkling of kosher salt and freshly ground pepper – come a very flavorful dish. Simply combine the asparagus with these ingredients on a jelly-roll pan and pop them in a 425° oven for about 15 minutes, stirring half-way through.
And when I’m looking for something with a bit of fancy, I turn to this recipe with an orange vinaigrette. It’s still super simple and makes a beautiful presentation. The nuttiness of the roasted asparagus and the citrusy yum of the vinaigrette is a perfect combination. This recipe has been a favorite in our home for many years. It’s great served alongside a grilled steak or chicken breast.
Roasted Asparagus with Orange Vinaigrette
I like to roast the asparagus, which brings out a slightly nutty flavor and gives their tapered tops a little crunch.
Ingredients
- 1 T. grated orange rind
- 2 T. fresh squeezed orange juice
- 1 T. finely chopped shallots
- .5 tsp. sugar
- .5 tsp. kosher salt, divided
- 1/8 tsp. freshly ground black pepper, divided
- 1 pound asparagus spears, with tough ends snapped off
- cooking spray
- 1 T. extra virgin olive oil
Instructions
- Preheat oven to 425° F.
- Combine the first 4 ingredients and stir in half of the salt and half of the black pepper. Set aside.
- Prepare a jelly-roll pan by covering with aluminum foil and then lightly coating with cooking spray (for easy clean-up!). Arrange asparagus in an even layer on the pan. Drizzle with oil and then roll the asparagus a bit to evenly coat with the oil. Sprinkle with remaining salt and black pepper. Roast for 10 minutes, stirring well after 5 minutes.
- Remove from oven and drizzle asparagus with the orange juice mixture. Return pan to the oven and roast for another 5 minutes. Thin spears may require less total roasting time.
- Remove from the oven and drizzle asparagus with the orange juice mixture. Return pan to the oven and roast for another 5 minutes. Thin spears may require less total roasting time.
Notes
Adapted from Cooking Light magazine (My copy of this recipe is an original undated page I tore from a Cooking Light magazine many years ago. I couldn’t find the recipe on their site during a recent search.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 64Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 307mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 3g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
yummilicious recipe!
Oh delish! Thank you for visiting me today at RE!
This looks amazing and I can’t wait to try it…something different than good ol’ hollandaise sauce :) We eat a lot of asparagus around here, grilled, especially in the summer.
Thanks Ann. Mmmmm…grilled, love that, too!