Roasted Asparagus with Orange Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 |
Directions:
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.
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