Roasted Asparagus with Orange Vinaigrette

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