Asparagus is in season now in most parts of the United States. This is one of my favorite vegetables and roasting it brings out some of its inherent sweetness, complimented in this dish by fresh orange juice and fennel seeds.
I’m having this on my Easter table this weekend with roast lamb, bit it’s a lovely accompaniment to fish as well. The leftovers are great chilled atop salad greens with a light citrus vinaigrette too. Enjoy!
1 ½ lbs. asparagus spears, trimmed (about 24 spears)
2 Tbsp Olive Oil
2 Tbsp freshly squeezed orange juice
zest from ½ orange
1 tsp fennel seeds
Salt and pepper to taste
1 tsp high quality balsamic vinegar
Preheat oven to 400 degrees. Toss asparagus with orange juice and zest, fennel seeds and olive oil. Spread out onto baking sheet in single layer and season with salt and pepper. Roast for between 14-18 minutes, depending on thickness of spears. Remove from oven and drizzle with balsamic vinegar. Transfer to serving dish and serve immediately. Garnish with some strips of orange peel and fresh chopped basil if desired.
Want to know more about why you should eat asparagus? See here.