Roasted Asparagus with Orange Vinaigrette

Roasted Asparagus with Orange Vinaigrette Recipe
Jan Smith
Elegant and simple, this side dish has the added benefit of being equally tasty warm or at room temperature.

Yield:

10 servings (serving size: about 4 ounces)

Recipe from

Nutritional Information

Calories 44
Caloriesfromfat 57 %
Fat 2.8 g
Satfat 0.4 g
Monofat 2 g
Polyfat 0.3 g
Protein 1.7 g
Carbohydrate 4.2 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 237 mg
Calcium 20 mg

Ingredients

1 tablespoon grated orange rind
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 spears, trimmed
Cooking spray
2 tablespoons extravirgin olive oil

Preparation

Preheat oven to 450°.

Combine the first 4 ingredients; stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. Set aside.

Arrange asparagus in an even layer on a jelly-roll pan coated with cooking spray. Drizzle with oil, and sprinkle with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Toss well to coat. Bake at 450° for 10 minutes, stirring well after 5 minutes. Remove from oven (do not turn oven off). Drizzle with juice mixture; toss to coat. Bake at 450° for 5 minutes or until crisp-tender.

Note:

David Bonom,

September 2005
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