Roasted Asparagus With Tangerine Dressing

Total Time
45mins
Prep 15 mins
Cook 30 mins

This lovely Asian flavored salad is very easy to prepare and make a beautiful presentation. I discovered this recipe in Bon Appetit, 1999.

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F
  2. Place asparagus in medium bowl.
  3. Pour enough cold water over asparagus to cover; let stand 15 minutes.
  4. Drain.
  5. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil.
  6. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes.
  7. Transfer asparagus to platter; cool.
  8. Using sharp knife, cut peel and white pith from tangerines.
  9. Cut between membranes to release segments. Arrange tangerine segments atop asparagus.
  10. 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.
  11. Sprinkle with green onion tops and peanuts and serve.

Reviews

(2)
Most Helpful

Well this is certainly a different way to serve asparagus, I also used navel oranges in place of tangerines, I omitted the ginger this time but I think will add it in next time, all the flavors blended together well and I look forward to making this again, but doubling the recipe next time around, I was lucky to taste a small amount, my DS and DH devoured all of it, thanks for sharing hon!...Kitten:)

Kittencal@recipezazz May 26, 2007

1. Very different for us, and delish 2. Easy to prepare 3. Nice presentation I used oranges in place of tangerines. Definetly a keeper Thank you for sharing

MISSIB May 13, 2007

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