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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


  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.

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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