Elegant and simple, this side dish has the added benefit of being equally tasty warm or at room temperature.
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
2 tablespoons extravirgin olive oil
How to Make It
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.