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Jan Smith Photo by: Jan Smith

Roasted Asparagus with Orange Vinaigrette

Elegant and simple, this side dish has the added benefit of being equally tasty warm or at room temperature.

Cooking Light SEPTEMBER 2005

  • Yield: 10 servings (serving size: about 4 ounces)

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.

Nutritional Information

Amount per serving
  • Calories: 44
  • Calories from fat: 57%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.7g
  • Carbohydrate: 4.2g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 237mg
  • Calcium: 20mg
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Roasted Asparagus with Orange Vinaigrette recipe

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