Recipe

A A A

• 2 seedless oranges
• 2 lemons
• 5 tbsp extra virgin olive oil
• 2 lbs asparagus spears
• 2 garlic cloves, thinly sliced
• 1 1/2-2 tsp tarragon leaves
• sea salt & freshly ground black pepper

• 1 Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips, being careful not to cut into the bitter white pith. Set aside. From the same orange and lemon squeeze a total of 2 tablespoons juice; set aside.
• 2 Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside.
• 3 Wash asparagus; break off woody bases at the point where the spear easily bends. Place spears in a 15x10x1-inch baking pan. Sprinkle with garlic, tarragon, and citrus strips. Drizzle with 2 tablespoons olive oil; toss to coat spears. Spread in a single layer and season with salt and pepper.
• 4 Roast asparagus and citrus slices 12-15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to a serving platter.
• 5 Meanwhile, for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over roasted asparagus, citrus, and garlic. Sprinkle with roasted citrus slices. Serve warm.