Minimal Monday: Asparagus Roasted with Blood Oranges

Asparagus Roasted with Blood Oranges 7

Asparagus Roasted with Blood Oranges 4

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.

Asparagus Roasted with Blood Oranges 2

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.

Blood Orange Vinegar

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?

Asparagus Roasted with Blood Oranges

Ingredients

  • 1 lb asparagus
  • 1 blood orange
  • salt and fresh cracked black pepper
  • olive oil
  • fresh rosemary

Instructions

  1. Set oven to 425F
  2. Trim the ends off the asparagus.
  3. Thinly slice the orange. Arrange t the slices on a baking sheet.
  4. 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.
  5. 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.
  6. Replace any charred rosemary sprigs with fresh ones before serving.

Notes

recipe from Alaska from Scratch

http://theviewfromgreatisland.com/asparagus-roasted-with-blood-oranges/

Asparagus Roasted with Blood Oranges 8

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.

Asparagus Roasted with Blood Oranges 5

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 :)

16 Comments

  • Reply
    Healthy Asparagus Recipes - A Healthy Life For Me
    May 20, 2014 at 3:01 am

    […] Asparagus Roasted with Blood Oranges -The View From Great Island […]

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    35 healthy asparagus recipes - Healthy Seasonal Recipes
    April 15, 2014 at 3:01 am

    […] 23. The View From Great Island | Asparagus Roasted with Oranges […]

  • Reply
    Kitchen Belleicious
    March 25, 2014 at 6:42 am

    ummm. I would take this any day with any dish over anything else! It looks divine and so fresh and the flavors of spring

  • Reply
    Sam @ My Carolina Kitchen
    March 24, 2014 at 5:50 pm

    The asparagus with the blood oranges is absolutely gorgeous. The flavors must be incredible together. This is my kind of goodness.
    Sam

    • Reply
      Sue
      March 24, 2014 at 6:13 pm

      Thanks Sam!

  • Reply
    Maureen | Orgasmic Chef
    March 24, 2014 at 3:18 pm

    Wow, your minimal Monday certainly delivers maximum flavor. I’ve never had blood oranges with asparagus but I will next time!

  • Reply
    Velva
    March 24, 2014 at 1:39 pm

    This looks divine…Fresh, simple and delicious.

    Hapy spring to you!

    Velva

  • Reply
    Chris @ The Café Sucré Farine
    March 24, 2014 at 10:23 am

    What a fun, beautiful recipe Sue. I love catching seasonal ingredients like this. The colors are just gorgeous together. Have a really fun trip!

  • Reply
    Stephanie
    March 24, 2014 at 9:57 am

    Oooo…I have blood orange olive oil and fig balsamic I use for salad dressings but I’ll just bet they would be tasty on asparagus too. Visually gorgeous, super tasty I’m sure and healthy! Thanks.

    • Reply
      Sue
      March 24, 2014 at 10:12 am

      I bought blood orange olive oil, too and I love it, but you HAVE to try making the blood orange vinegar, it will blow you away.

  • Reply
    sallybr
    March 24, 2014 at 9:25 am

    Absolutely wonderful! I rarely make hollandaise sauce, maybe once every couple of years, so this preparation for roasted asparagus sounds much better to me!

    I must find blood oranges, for some reason this year I haven’t been actively searching for them – they are so beautiful!

    • Reply
      Sue
      March 24, 2014 at 10:02 am

      They’ll be gone soon, but Meyer lemons would be perfect with this, too.

  • Reply
    Valerie
    March 24, 2014 at 8:52 am

    Beautiful! It’s as if spring herself transformed into something lush and edible. :)
    I’ll give you a slice of cake in exchange for a healthy serving of asparagus!

    • Reply
      Sue
      March 24, 2014 at 9:09 am

      deal :)

  • Reply
    Tricia @ Saving room for dessert
    March 24, 2014 at 7:59 am

    I buy asparagus any way I can get it, especially when it’s on sale this time of year. If given a choice, I pick the smaller stalks – thinking more is better for the same price ha ha. Have a WONDERFUL time visiting your father. Yes Florida would be very nice about now. Palm trees and little drinks with umbrellas – I’m ready – share away!

    • Reply
      Sue
      March 24, 2014 at 8:15 am

      I’m always amazed that they can sell asparagus cheap at any time of the year, when you consider that each little stalk is a separate plant — but I’m glad they somehow manage to do it!

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