This recipe is an astute culinary representation of the transitional phase between Winter and Spring that we are currently experiencing. Technically, we are now officially in Spring. Hopefully, we are through with Winter, but there’s always a chance that it is not quite done with us in March, or even into April in some years. There is still a chance for some wintery-like days in the coming weeks. But, hopefully, not!
This vegetable dish has representative aspects from both Winter and Spring. It gets a flavor infusion from two kinds of citrus. We are coming to the end of their growing season with the ending of Winter. Asparagus symbolizes Spring. It is one of the first fresh vegetables to appear in the beginning of the growing season. Hello, Spring! Not at all sad to see you go, Winter!
Citrus-Roasted Asparagus
Citrus-Roasted Asparagus (adapted from midwestliving.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Roast Time: 12 minutes, Makes: 4 servings
Ingredients:
- 1 seedless orange
- 1 lemon
- 2-1/2 tablespoons extra-virgin olive oil, divided
- 1 pound asparagus spears
- 1 clove garlic, thinly sliced
- 1/2 teaspoon dried tarragon leaves
- sea salt and coarsely ground black pepper, to taste
Directions:
Preheat the oven to 400º F. Cut 1/8-inch x 2-inch strips from half of both the orange and lemon, avoiding the bitter white pith. Set the peel strips aside. Juice the same halves of the orange and lemon that the strips were cut from to obtain a total of 1 tablespoon of juice from each. Set aside the juices.
Prep the citrus and garlic.
Thinly slice the remaining halves of the orange and lemon. Drizzle the slices with 1/2 tablespoon of the olive oil. Place them on a 15 x 10 x 1-inch baking sheet lined with a Silpat mat or parchment paper. Set the pan aside.
Break off the woody bases of the asparagus. Place the spears on the baking sheet with the citrus slices. Sprinkle the garlic, tarragon, and citrus strips over the asparagus. Drizzle 1 tablespoon of olive oil over the spears and toss to coat. Spread the asparagus out in a single layer. Season with salt and pepper.
Toss the asparagus with olive oil, tarragon, and garlic.
Roast the asparagus and citrus slices for 12 to 15 minutes, turning the spears once or twice with tongs, until the asparagus is tender and the citrus slices begin to brown. Transfer everything to a serving platter.
Roast the asparagus with the citrus slices.
Meanwhile, for the vinaigrette, whisk together the reserved juices and the remaining 1 tablespoon of oil in a small bowl. Season the vinaigrette with salt and pepper. Drizzle it over the roasted asparagus, citrus, and garlic. Serve warm.
Serve the roasted asparagus with the citrus vinaigrette.
I’m soo ready for Spring! ~Linda
Citrus-Roasted Asparagus (adapted from midwestliving.com) Total Time Required: 30 minutes, Prep Time: 15 minutes, Roast Time: 12 minutes, Makes: 4 servings
Ingredients:
- 1 seedless orange
- 1 lemon
- 2-1/2 tablespoons extra-virgin olive oil, divided
- 1 pound asparagus spears
- 1 clove garlic, thinly sliced
- 1/2 teaspoon dried tarragon leaves
- sea salt and coarsely ground black pepper, to taste
Directions:
Preheat the oven to 400º F. Cut 1/8-inch x 2-inch strips from half of both the orange and lemon, avoiding the bitter white pith. Set the peel strips aside. Juice the same halves of the orange and lemon that the strips were cut from to obtain a total of 1 tablespoon of juice from each. Set aside the juices.
Thinly slice the remaining halves of the orange and lemon. Drizzle the slices with 1/2 tablespoon of the olive oil. Place them on a 15 x 10 x 1-inch baking sheet lined with a Silpat mat or parchment paper. Set the pan aside.
Break off the woody bases of the asparagus. Place the spears on the baking sheet with the citrus slices. Sprinkle the garlic, tarragon, and citrus strips over the asparagus. Drizzle 1 tablespoon of olive oil over the spears and toss to coat. Spread the asparagus out in a single layer. Season with salt and pepper.
Roast the asparagus and citrus slices for 12 to 15 minutes, turning the spears once or twice with tongs, until the asparagus is tender and the citrus slices begin to brown. Transfer everything to a serving platter.
Meanwhile, for the vinaigrette, whisk together the reserved juices and the remaining 1 tablespoon of oil in a small bowl. Season the vinaigrette with salt and pepper. Drizzle it over the roasted asparagus, citrus, and garlic. Serve warm.