Oven Roasted Asparagus with Oranges and Pecans
User Reviews
5
6 reviews
Excellent
Oven Roasted Asparagus with Oranges and Pecans
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If you love fresh asparagus, this might be your new favorite dish with fresh citrus and a sprinkle of creamy cheese. It's easy and delicious.
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Ingredients
For Asparagus
- 1 pound asparagus spears
- 1 orange zested and supremed -- see note below
- ¼ cup pecans chopped
- 1 shallot peeled and thinly sliced
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- ¼ cup feta cheese or goat cheese, crumbled
For Vinaigrette
- 1 teaspoon orange zest
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar or red wine vinegar
- 3 tablespoons olive oil
- 2 teaspoons honey preferably orange blossom
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
Instructions
For The Asparagus
- Preheat oven to 400 degrees.
- Trim ends of asparagus at their natural breaking point. Bend a stalk of asparagus until it breaks. Use the trimmed stalk as a guide to cut the rest of the asparagus in the same general place. Discard tough ends.
- Place the asparagus on a baking sheet. Add the shallots and pecans. Drizzle with the olive oil and toss to coat. Arrange in a single layer on the pan and roast for 10 minutes. Flip with a spatula and roast for an additional 5 minutes or until the asparagus is tender, but still bright green.
For The Vinaigrette
- Combine the orange zest, dijon mustard, vinegar, olive oil, honey, salt and pepper in a small bowl. Whisk until emulsified. Set aside.
Assemble The Dish:
- Arrange the asparagus spears on a platter. Top with pecan-shallot mixture. Sprinkle with the oranges and cheese. Spoon the vinaigrette over the top of the asparagus and serve. This can be served warm or at room temperature.
Notes
- To supreme citrus, use a sharp knife to cut the top and bottom of the fruit so that the pulpy flesh is exposed. Stand the fruit on one end and starting at the top cut the rind from the fruit to expose the flesh, following the natural contour of the citrus. Continue until all the white pith has been removed. Segment the fruit by slicing just inside the membrane on both sides of a segment and remove the fruit. Continue until the fruit is completely segmented. There's still juice in what remains of that orange, so squeeze it into the dressing for a little extra hit of citrus flavor.
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Cholesterol
8mg
(3%)
Sodium
413mg
(17%)
Potassium
334mg
(7%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
970IU
(19%)
Vitamin C
24.9mg
(28%)
Calcium
91mg
(9%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 413mg | 17% |
| Potassium | 334mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 24.9mg | 28% |
| Calcium | 91mg | 9% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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