I love veggies. I love asparagus. And I love this recipe. I've made it 4 times since I got this issue of BHG. No one else in the family eats asparagus. I've made it with blood oranges and that is a nice presentation too. For ease in preparation. Tastiness. Flavor. And the fact that I'm supposed to be blogging about FAVS...another 4 forks up!
Roasted Asparagus-Orange Salad
BHG MARCH 2012
Makes: 8 servings
Prep: 10 mins
Roast: 400°F 15 mins
2 pounds green, white, and/or purple asparagus spears, trimmed
1 tablespoon olive oil
1/4 teaspoon salt
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon fennel seeds, crushed
2 tablespoons olive oil
1 tablespoon cider vinegar
1. Preheat oven to 400 degrees F. Place asparagus in a 15x10x1-inch baking pan. Drizzle with oil, sprinkle with salt, and toss to coat. Roast, uncovered, for 15 to 20 minutes, until asparagus is crisp-tender, tossing once. Transfer to a serving platter.
2. Meanwhile, for dressing, shred enough peel from one orange to equal 1 tsp.; set aside. Juice half an orange. Peel then slice the remaining half and whole orange half in rounds. In a jar with a tight-fitting lid, combine orange peel, orange juice, garlic, mustard, fennel seeds, olive oil, and vinegar. Cover with lid and shake to combine.
3. Drizzle a little of the dressing on the asparagus; toss to coat. Carefully toss in orange slices. Pass any remaining dressing.
(Roasted Asparagus-Orange Salad)
Servings Per Recipe 8, Calories 85, Protein (gm) 3, Carbohydrate (gm) 8, Fat, total (gm) 5, Saturated fat (gm) 1, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 3, Sugar, total (gm) 5, Vitamin A (IU) 923, Vitamin C (mg) 24, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 69, Sodium (mg) 90, Potassium (mg) 293, Calcium (DV %) 40, Iron (DV %) 3, Percent Daily Values are based on a 2,000 calorie diet