Sunday, May 01, 2005

Roasted Asparagus with Orange Vinaigrette

Roasted Asparagus with Orange Vinaigrette (Adapted from CL)

1 tablespoon fresh grated orange zest
3 tablespoons fresh orange juice
2 tablespoons finely chopped shallots
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
3 pounds asparagus, trimmed
2 tablespoons extravirgin olive oil

Preheat oven to 450

In a small bowl, whisk together zest, juice, shallots, sugar, 1/2 teaspoon salt and 1/8 teaspoon pepper.

Place asparagus on a large baking sheet and drizzle with oil. Season with remaining salt and pepper - toss well to coat. Arrange so the spears lay in an even layer.

Bake 5 minutes and stir well - return for 5 more minutes. Remove and drizzle with juice mixture. Toss well to coat. Place back in the oven for about 5 minutes, or until still crisp tender.

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