I have always been an asparagus kind of girl. I love it's earthy and grassy flavors and topping it off with some kind of cream sauce.
However, there's the problem, the cream sauce. My brain says, "Yes, cream, Yay". My jeans say, "Stop right there sista, we don't want to be left behind in your closet of broken dreams".
So when I saw this recipe for Roasted Asparagus with a Honey-Citrus Dressing I knew I could use it to satisfy my craving for asparagus and keep me from the hollandaise sauce that calls out to me in my sleep. It really does.
This is the perfect side dish for any meal, especially Sunday Brunch. You can serve this warm, room temperature or cold as it fits well with many meal occasions.
You will love it. Try it, you'll be glad you did.
Remember, if you are going to drink wine with asparagus, you will need the perfect wine pairing to avoid the metallic taste wine and asparagus can impart on the palate.
Let's make this.
Here's what you will need to make this perfect dish: Asparagus, cherry tomatoes, fresh lemon juice, fresh orange juice, honey, Dijon mustard. extra virgin olive oil, fresh dill, salt, and pepper to taste.
In a large bowl toss 2 pounds of trimmed asparagus spears and a pint of cherry tomatoes with 1-1/2 Tablespoons of extra-virgin olive oil and 1/2 teaspoon salt.
Place the tossed asparagus and tomatoes on a heavy roasting pan and roast in a 450 degree oven for 15-22 minutes. Roasting time will depend on the thickness of the asparagus spears.
While the asparagus is roasting you can make the dressing.
In a shaker jar or a bowl add 1-1/2 Tablespoons lemon juice, 1-1/2 Tablespoons orange juice, 1-1/2 Tablespoons of honey, 3/4 teaspoons of Dijon mustard and 1/2 teaspoon of salt. Shake or whisk vigorously until fully combined.
Here are the veggies right out of the oven. See all the blistery goodness?
Place the asparagus and tomatoes on a serving platter and drizzle with the citrus dressing.
Sprinkle with 1 Tablespoon fresh dill and fresh ground pepper to taste.
Serve warm, room temperature or cold. It tastes fabulous either way.
I promise this dish is delicious. It makes your asparagus sing. I'm not sure what song, but trust me it's singin'.
Roasted Asparagus with Honey Citrus Dressing
adapted from Eating Well Magazine
2 pounds asparagus, trimmed
1 pint cherry or pear tomatoes
1-1/2 Tablespoons extra-virgin olive oil
1 teaspoon salt, divided
Freshly ground pepper to taste
1-1/2 Tablespoons fresh lemon juice
1-1/2 Tablespoons fresh orange juice
1-1/2 Tablespoons honey
1 teaspoon Dijon mustard
1 Tablespoon fresh dill, chopped
Preheat oven to 450 degrees.
Place asparagus in a large bowl. Add tomatoes, oil and 1/2 teaspoon salt. Toss to coat. Spread in a heavy roasting pan or rimmed baking sheet. Roast until the asparagus is crisp-tender and the tomatoes are blistery. About 15-22 minutes depending on the thickness of your asparagus.
While roasting make the dressing. Whisk or add to a shaker jar fresh lemon juice, fresh orange juice, honey, Dijon Mustard and 1/2 teaspoon salt.
Remove asparagus from oven and place on a serving platter. Drizzle with the dressing, fresh dill and freshly ground pepper.
Serve warm, cold or room temperature. It's great either way.