Source: Midwest Living


Recipe Summary

15 mins
12 mins
27 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. From one orange and one lemon, cut 1/8 x 2-inch strips, avoiding the bitter white pith; set aside. From same orange and lemon squeeze a total of 2 tablespoons juice; set aside.

  • Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside.

  • Wash asparagus; break off woody bases. Place spears in 15 x 10 x 1-inch baking pan. Sprinkle with garlic, tarragon, and citrus strips. Drizzle 2 tablespoons olive oil; toss to coat spears. Spread in single layer. Season with salt and pepper.

  • Roast asparagus and citrus slices 12 to 15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to serving platter.

  • Meanwhile, for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over roasted asparagus, citrus, and garlic. Sprinkle with roasted citrus slices. Serve warm. Makes 8 servings.

Nutrition Facts

87 calories; fat 7g; saturated fat 1g; carbohydrates 6g; mono fat 5g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 2g; vitamin a 583.1IU; vitamin c 24.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 40.3mcg; sodium 53mg; potassium 182mg; calcium 30.3mg; iron 1.6mg.