Roasted Asparagus - Orange Salad
Recipe from Better Homes and Gardens March 2012 Issue
2 lbs. green, white, and/or purple asparagus, trimmed
1 Tbsp. Olive Oil
2 Tbsp. Olive Oil
1 Tbsp. Cider Vinegar
1 Clove Garlic, Minced
1 tsp. Dijon Mustard
tsp. Fennel Seeds, crushed
1. Preheat oven to 400oF. Place asparagus in a 15x10x1-inch baking pan. Drizzle with 1 Tbsp. Olive Oil, sprinkle with salt, and toss to coat. Roast, uncovered, for 15 to 20 minutes, until asparagus is crisp-tender, tossing once. Transfer to a serving platter.
2. Meanwhile, for dressing, finely shred enough peel from one orange to equal 1 tsp.; set aside. Juice half an orange. Peel and slice the remaining half and whole orange in rounds. In a jar with a tight-fitting lid, combine shredded orange peel, orange juice, 2 Tbsp. Olive Oil, vinegar, garlic, mustard, and fennel seeds. Cover with a lid and shake to combine.
3. Drizzle a little of the dressing on the asparagus; toss to coat. Carefully toss in orange slices. Pass remaining dressing. Makes 8 servings.
Each Serving: 85 cal, 5 g fat, 0 mg cholesterol, 90 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g pro.