Oven Roasted Asparagus
Preparation. Make dressing: Step 1. Whisk all ingredients in medium bowl to blend. Chill until cold. Make salad: Step 2. Cook asparagus in large pot of boiling salted water until crisp-tender.
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Cardamom and orange bring floral and citrus notes to grassy asparagus, while butter lends richness and makes the flavors linger on the palate. We double up the orange in this dish—marmalade sweetens as it adds a touch of bitterness, and the zest and juice of a fresh orange lightens and brightens.
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Directions. Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.) About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip.
Green Asparagus · Free Stock Photo
Slice the tempeh into 3/4 inch cubes. Cut the asparagus into 1-inch pieces. In a medium-size bowl, mix together the miso, vinegar, orange juice, and oil. In another bowl, add the cubed tempeh, add a few tablespoons of the sauce and toss well to coat. Add the tempeh to a lined baking sheet and bake for 12 minutes.
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Preheat the oven to 400. Prep the asparagus: hold each piece by the ends and bend-the asparagus will snap naturally where the stalk starts to get tough. Discard the tough end and place your asparagus on a lightly greased rimmed baking sheet. In a measuring cup, mix the orange juice, olive oil, ginger, and mustard until combined.
The Asparagus Cometh Asparagus Salad with Mustard Dressing
Step 2. Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended. Add asparagus and salt and pepper to taste, tossing to coat.
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For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
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Instructions. Preheat oven to 400 degrees. Toss the asparagus with the olive oil, garlic powder, orange zest and salt and pepper until evenly coated. Place on a baking sheet lined with parchment paper. Bake until tender, about 10 minutes. Remove from oven, and drizzle with the orange vinaigrette prior to serving.*.
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Preheat the oven to 400℉. Line a large, rimmed baking sheet with parchment paper (or use a nonstick baking sheet). Zest one orange and one lemon and place the zest in a small bowl. Juice the zested orange and lemon and add the juice to the zest. Whisk in the oil, garlic and tarragon or thyme.
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Pre-heat oven to 400°F. In a large bowl, whisk together olive oil, thyme, salt and pepper. Add asparagus and thoroughly coat with olive oil mixture. Place asparagus on a sheet pan. Roast for 20 minutes until slightly crisp and tender. Sprinkle with orange zest and serve.
Asparagus with Orange Sauce
Drizzle olive oil over asparagus. Roast in the oven for 12 to 15 minutes until asparagus begins to brown, yet has cooked only until fork tender. When cooked, season to taste with pepper. Meanwhile, make aioli by combining yogurt, mayonnaise, tarragon, shallots, garlic, orange zest and mustard in a small bowl. Mix in orange juice.
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Directions. Preheat oven to 400 degrees. Place the asparagus on a baking sheet. Add the shallots and pecans. Cut the supremed oranges into chunks and add them to the asparagus. Drizzle the olive oil over the asparagus mixture and toss with your hands to coat. Spread the vegetables into a single layer and roast for 10 minutes.
Asparagus Free Stock Photo Public Domain Pictures
Sprinkle sugar and orange zest over the asparagus and continue cooking until slightly caramelized, stirring constantly, about 5 minutes more. Season with salt and pepper and let cool slightly. 9. Cut ham cut into finger-wide strips. Add to dressing along with the warm asparagus, orange segments and spinach and toss to combine.
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Step 1. Wash asparagus, then trim by breaking at the point where the tough woody part of the stem meets the tender part. Steam over hot water for about 7 minutes, depending on thickness of spears; then, drain. Step 2. Whisk the orange rind with oil, mustard and orange juice, and spoon over the asparagus, turning them to coat.
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Transfer to the ice bath to halt the cooking, then drain and blot dry with a kitchen towel. To prepare the dressing, zest the orange and add to a mixing bowl, then squeeze in 2 tablespoons of its.
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Preheat the oven to 400°F. Break off and discard the tough woody ends of the spears. Place asparagus on a rimmed baking sheet. Drizzle with olive oil and toss to coat asparagus. Arrange asparagus in a single layer. Sprinkle with salt and pepper. Roast until crisp-tender, about 10 to 15 minutes.
