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Roasted Asparagus with Orange Vinaigrette

Jan Smith
Yield 10 servings (serving size: about 4 ounces)
Elegant and simple, this side dish has the added benefit of being equally tasty warm or at room temperature.

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

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

  3. 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.