Citrus-Roasted Asparagus

Roasting the asparagus brings out sweetness from the vegetable. Thin or thick spears can be used, although thicker spears provide a "meatier" flavor when roasted. If you're looking for a different way to prepare asparagus, the citrus peel and juices add a delicious touch to roasted asparagus -- a light, bright flavor that perks up the dish.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  seedless oranges
• 2  lemons
• 5  tablespoons extra virgin olive oil
• 2  lbs asparagus spears
• 2  garlic cloves, thinly sliced
• 1 1⁄2-2  teaspoons tarragon leaves
•  sea  salt & freshly ground black pepper

Directions

1. Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips, being careful not to cut into the bitter white pith. Set aside. From the same orange and lemon squeeze a total of 2 tablespoons juice; set aside.
2. Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside.
3. Wash asparagus; break off woody bases at the point where the spear easily bends. Place spears in a 15x10x1-inch baking pan. Sprinkle with garlic, tarragon, and citrus strips. Drizzle with 2 tablespoons olive oil; toss to coat spears. Spread in a single layer and season with salt and pepper.
4. Roast asparagus and citrus slices 12-15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to a serving platter.
5. 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.