This recipe reflects a fleeting moment in time…the blood oranges are on their way out just as the asparagus are coming into season and the two cross paths for one brief moment. Healthy, simple, glorious. I saw the idea here, and I just had to make it with the last of my blood oranges. But you could use grapefruit, regular oranges, or lemons too.
Most of us already know that oven roasting is a great easy way to cook asparagus. But when you add a layer of citrus you get a little extra pizazz. I drizzled on olive oil and showered it all with salt, pepper, and rosemary. And for the ultimate finishing touch, add some BLOOD ORANGE VINEGAR to bring it all alive.
This recipe uses the same principle as my LEMON HERB FISH, where I cook the fish on top of paper thin slices of lemon. I did a similar treatment with SALMON, and CHICKEN. This is such a healthy way to cook because it gives lots of flavor without lots of salt and fats. Who needs hollandaise sauce when you’ve got blood oranges?
- 1 lb asparagus
- 1 blood orange
- salt and fresh cracked black pepper
- olive oil
- fresh rosemary
- Set oven to 425F
- Trim the ends off the asparagus.
- Thinly slice the orange. Arrange t the slices on a baking sheet.
- Lay the asparagus over the oranges and then drizzle with olive oil, and sprinkle with salt and pepper. Scatter some fresh rosemary over the asparagus.
- Roast until the asparagus is tender, about 10 to 15 minutes, depending on the girth of your asparagus. If you are brave, you can do this whole thing under the broiler, but you need to watch it like a hawk. I like the slight charring that the broiler gives to the asparagus and oranges.
- Replace any charred rosemary sprigs with fresh ones before serving.
recipe from Alaska from Scratch
Asparagus comes in all kinds of sizes, and although it’s commonly assumed that the skinnier the stalk, the better, I don’t agree. Grant and I have a running argument over this. He likes the little spindly stalks, but I think the fatter ones have better texture and flavor. As long as they are fresh, the flavor is much more pronounced in asparagus with a little ‘heft’ to it, and if they are perfectly cooked, the texture is almost creamy. This recipe is best for medium to thick stalks, because the thinner kind will cook so quickly there won’t be time for anything to caramelize.
I’m heading off to Florida tomorrow to visit my dad and his wife Kathy. Molly will join us there, if she doesn’t get delayed by the storm. Clare’s spring break doesn’t coincide, and since she came with us alone last year while Molly studied abroad in Dublin, they’ll trade off this year. It’s a shame, our little family unit doesn’t get much time together these days. I’ve got a few posts ready to go so you’ll hardly know I’m gone, but I may pop in with an occasional palm tree or beachy cocktail pic just to taunt you :)