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Ingredients
- 2 lbs. green, white, and/or purple asparagus, trimmed
- 1 T olive oil
- 1/4 t salt
- 2 oranges
- 2 T olive oil
- 1 T cider vinegar
- 1 clove garlic, minced
- 1 t Dijon mustard
- 1/2 t fennel seeds, crushed
Details
Servings 8
Preparation
Step 1
Preheat oven to 400 degrees. Place asparagus in a 15x10x1-inch baking pan. Drizzle with 1 T oil, sprinkle with salt, and toss to coat. Roast, uncovered, for 15 to 20 mins, until asparagus is crisp-tender, tossing once. Transfer to a serving platter.
Meanwhile, for dressing, finely shred enough peel from one orange to equal 1 t; set aside. juice half an orange. Peel and slice the remaining half and whole orange in rounds. In a jar with a tight-fitting lid, combine shredded orange peel, orange juice, 2 T olive oil, vinegar, garlic, mustard, and fennel seeds. Cover with lid and shake to combine.
Drizzle a little of the dressing on the asparagus; toss to coat. Carefully toss in orange slices. Pass remaining dressing.
85 cal; 5 g fat; 0 mg chol, 90 mg sodium; 8 g carb; 3 g fiber; 3 g protein
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