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- 2 pounds green, white, and/or purple asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 oranges
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fennel seeds, crushed
- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
1. Preheat oven to 400 degrees F. Place asparagus in a 15x10x1-inch baking pan. Drizzle with 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, shred enough peel from one orange to equal 1 tsp.; set aside. Juice half an orange. Peel then slice the remaining half and whole orange half in rounds. In a jar with a tight-fitting lid, combine orange peel, orange juice, garlic, mustard, fennel seeds, olive oil, and vinegar. Cover with lid and shake to combine.
3. Drizzle a little of the dressing on the asparagus; toss to coat. Carefully toss in orange slices. Pass any remaining dressing.
- Servings Per Recipe 8,
- cal. (kcal) 85,
- Fat, total (g) 5,
- sat. fat (g) 1,
- carb. (g) 8,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 5,
- pro. (g) 3,
- vit. A (IU) 923,
- vit. C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 69,
- sodium (mg) 90,
- Potassium (mg) 293,
- calcium (mg) 40,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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