| |
| |
| Recipe Source |
|
Author: Bob and Robin Young Web page: www.rockinrs.com |
| |
| Recipe Type |
| Side Dishes |
| |
| Ingredients |
|
| 2 |
|
Oranges |
|
| 2 |
|
Lemons |
|
| 5 T |
|
EV Olive Oil |
|
| 2 lbs |
|
Asparagus, bottoms snapped |
|
| 2 |
|
Garlic cloves, thin sliced |
|
| 2 t |
|
Tarragon |
|
|
|
Salt and Pepper to taste |
|
|
|
| |
| 1 |
Pre-heat oven to 400°F |
| 2 |
From one lemon and one orange, cut zest strips to 2" long. Squeeze the juice of both and set aside. |
| 3 |
Slice the remaining lemon and orange thin. Drizzle the slices with olive oil and place on a parchment paper lined baking sheet. Set aside. |
| 4 |
Place the asparagus spears on a separate baking sheet. Sprinkle with garlic, tarragon and citrus zest. Drizzle with olive oil and toss to coat. Spread in a single layer and salt and pepper to taste. |
| 5 |
Roast the asparagus and citrus slices 12 to 15 minutes, turning once or twice, until the asparagus is tender and the cirtus is browned. Transfer to a serving platter. |
| 6 |
In a small bowl, whisk together the reserved juice and 2 Tablespoons of olive oil. Drizzle over the asparagus and dot with the roasted citrus slices. Serve warm. |
|
| |
| Servings: 8 |
| Preparation time: 15 minutes |
| Cooking time: 15 minutes |
| Ready in: 30 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|