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Roasted Asparagus with a Honey-Citrus Dressing

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.

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Comments

  1. Being a huge fan of asparagus and tomatoes, I will be trying this one out, too! It looks delectable! I can only imagine how good it tastes!

    Reply

  2. OH my GAWD, Cathy. This is quite possibly the best thing I have ever seen on the internet. Fat pants be damned to the recesses of our closets! Skinny pants rule! Ok, I might be getting a little riled up. But who wouldn’t after seeing that incredible display of deliciousness? đŸ™‚

    Reply

  6. gosh that looks good! I kept waiting for cheap spring asparagus to come, but it never really did, so I’ll have to splurge. I will probably put this on the grill so I don’t have to heat up the kitchen, but I think I must have this!

    Reply

  15. Hmm , I’m not a big asparagus fan, but I ‘ll have to give that one to my mom, or make it for her, she loves the stuff.
    Pretty funny about the snack bar, I’m with ya on that one.
    As for the Royal Bag , that is hilarious, and definitely one for pondering,and you are right, Bush looks compleetly and utterly BORED STIFF!

    Reply

  18. I thought I didn’t like asparagus. My mom cooked it once and put mayo on it. Then I tried it steamed a few years ago and loved it! I had it roasted the other night and it was awesome. I think this dressing might be just the thing for my next step in my asparagus romance!

    Thanks Cathy!

    Reply

  27. Those melted tomatoes are making me drool! I’m a little hit and miss with my enjoyment of asparagus, but I think I will have to give this a try.

    Reply

  29. You know I always enjoy reading everyone’s comments on your blog. You have an interesting group of readers. This recipe looks delicious and I can’t wait for asparagus to go on sale again. Ha.

    Reply

  36. What a gorgeous color combo, captured so well in your photos. I love asparagus and roasted tomatoes, well, what’s not to love?
    Curious though, I’ve never heard of the wine/asparagus interaction before. Maybe it’s because I always roast or grill the asparagus, or perhaps because I’m a HUGE savignon blanc fan. Thanks for a very informative post! I learned something today, that means it’s a good day.

    Reply

  44. Asparagus + tomatoes + honey. drool….

    Great side dish and I am going to have to remember this next time I am staring at asparagus. Most of the time mine just hit the grill and call it a day.

    Reply

  46. I could eat this as a complete meal, that’s how much I love asparagus! The dressing sounds terrific, even better than the hollandaise sauce.
    Thanks for the warning about the wine.

    Reply

  52. Oh thank you! I discovered asparagus as an adult. My mom ate asparagus from the can, which is slimy and disgusting, so I never knew the beauty that is fresh asparagus. I love you for posting a cream-less recipe!

    Reply

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