Friday, May 21, 2010

Roasted Asparagus with Tangerine Dressing

Simple, fresh and delicious. I served it as a side with miso glazed salmon and the combination was great. This would be a great dish for entertaining, especially since you can do it ahead of time. You can also grill the asparagus. Just be careful not to over cook the asparagus. Thinner asparagus cooks faster than thicker asparagus.

1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts ( I used sliced almonds)


1. Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. (Soaking them first keeps them from drying out)

2. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.

3. Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus.

4.  Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts (or almonds) and serve.

Recipe is adapted from Epicurious,

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