Citrus Roasted Asparagus with Vinaigrette

 Citrus Roasted Asparagus with Vinaigrette

Spring and Summer bring gorgeous fresh and affordable vegetables to our favorite farmers markets and stores. I brought two bundles of  fresh Asparagus home to make yesterday. Have I mentioned I’m a huge green vegetable fan? I used one bundle to make this delicious Citrus Asparagus with Vinaigrette.

In this recipe Asparagus is roasted with lemon and orange peel with garlic and fresh Tarragon. A citrus vinaigrette is spooned over the asparagus before serving. When citrus is paired with fruit or vegetables it brings a bright fresh flavour to the dish. Citrus Roasted Asparagus with Vinaigrette is a bright fresh taste of the season and what’s to come, Enjoy!

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote

Citrus Roasted Asparagus with Vinaigrette

Ingredients

• 1 navel orange
• 1 lemon
• 1 pound asparagus spears
• 1 clove garlic, sliced thin
• 1 Teaspoon Tarragon leaves
• salt and pepper to taste
• 3 Tablespoons plus 1 Teaspoon olive oil, divided

Instructions

• Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

  Cut both the lemon and orange in half. Place one lemon half and one orange half to the side.

   Using a vegetable peeler remove the outer skin from the remaining orange and lemon halves. Cut the rinds into thin strips.  Squeeze 2 Tablespoons of juice combined from the halves, set the juices aside for the vinaigrette. 

   Cut the remaining orange and lemon halves you set aside into thin slices. Drizzle with 1 Teaspoon olive oil and place on the parchment lined baking sheet.

  Wash and pat dry the asparagus. break off woody bases. Place the spears on the baking sheet. Sprinkle with garlic slices, Tarragon and citrus strips.  Drizzle one Tablespoon olive oil over the spears, toss to combine. Lay the spears out in a single layer, season with salt and pepper.

  Place the baking pan in the oven, roast at 400 degrees for 15 minutes, turning once or twice or until spears are tender.  Remove from the oven and transfer to a serving platter.

  For the Vinaigrette:

  Place the reserved  2 Tablespoons juice in a small bowl. Whisk in 2 Tablespoons olive oil.  Drizzle vinaigrette over the asparagus. Garnish with roasted citrus slices, serve warm.

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

If you enjoyed this recipe, you may like these as well.

Oven Roasted Tomatoes

Butter Sauted Radishes

Baked Cabbage

Harvard Beets

Creamed Lima Beans

Want to find the best kitchen products that I personally recommend? Click for more!