Citrus-Roasted Asparagus

prep time:: 0 mins

Serving size: 0

ingredients

2 seedless oranges
2 lemons
5 tablespoons olive oil
2 pounds asparagus spears
2 cloves garlic -- thinly sliced
2 teaspoons tarragon leaves
Sea salt and coarsely ground pepper

directions

Preheat oven to 400 degrees. From one orange and one lemon, cut strips, avoiding the bitter white pith; set aside. From same orange and lemon squeeze a total of 2 tablespoons juice; set aside.

Thinly slice remaining orange and lemon; drixxle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside.

Wash asparagus; breat off woody bases. Place spears in baking pan. Sprinkle with garlic, tarrogon, and citrus strips. Drizzle 2 tablespoons olive oil; toss to coat spears. Spread in single layer. Season with salt and pepper.

Roast asparagus and citrus slices 12 to 15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to serving platter.

Meanwhile, for vinaigrete, 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.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 740 Calories; 69g Fat (76.1% calories from fat); 13g Protein; 36g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 4 1/2 Vegetable; 1/2 Fruit; 13 1/2 Fat.

Source: Brenda