Roasted Asparagus-Orange Salad
- Makes: 8 servings
- Prep: 10 mins
- Roast: 15 mins 400°F
- 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
- 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.
- 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.
- Drizzle a little of the dressing on the asparagus; toss to coat. Carefully toss in orange slices. Pass any remaining dressing.
Nutrition Facts (Roasted Asparagus-Orange Salad)
- Per serving:
- 85 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 0 mg chol. ,
- 90 mg sodium ,
- 8 g carb. ,
- 3 g fiber ,
- 5 g sugar ,
- 3 g pro.
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