2 seedless oranges
2 lemons
5 Tbsp. extra-virgin olive oil
2 lb. asparagus spears
2 cloves garlic, thinly sliced
Sea salt and coarsely ground pepper

Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips of peel, avoiding the bitter white pith; set aside. From the same orange and lemon, squeeze a total of 2 Tbsp. juice; set aside. Thinly slice remaining orange and lemon; drizzle slices with 1 Tbsp. olive oil. Place on baking sheet lined with parchment paper; set aside. Place asparagus spears in a 15x10x1-inch baking pan. Sprinkle with garlic and citrus strips. Drizzle with 2 Tbsp. olive oil; toss to coat spears. Spread in single layer. Season with salt and pepper. Roast asparagus and citrus slices 12 to 15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to serving platter. Meanwhile, for vinaigrette, in a small dish whisk together reserved juices and remaining 2 Tbsp. oil; season with salt and pepper. Drizzle over roasted asparagus, citrus and garlic. Sprinkle with roasted citrus slices. Serve warm. Serves 8.

(from Better Homes and Gardens, March 2008)

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