Steam Broiled Asparagus w/Blood Oranges

It’s spring time! I LOVE asparagus. For me, that’s the first sign of spring. Tulips are great, but you can’t eat them. This is my go to asparagus recipe. I can take advantage of the citrus season and the early spring vegetable season. You can use any type of orange; Valencia, Cara Cara, however I prefer to use blood oranges for a dramatic effect.

Steam Broiled Asparagus w/Blood Oranges

 

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Author: Elizabeth Bourget

Recipe type: vegetable

Serves: 4

Ingredients

• 1 pound asparagus, woody ends snapped off
• 2 tablespoons extra virgin olive oil
• freshly ground black pepper
• sea salt
• 1 shallot, thinly sliced and separated into rings
• 1 orange, but into slices
• ¼ teaspoon orange zest

Instructions

1. In a bowl, toss the asparagus spears with the olive oil to coat and season with salt and pepper.
2. Arrange the shallot slices in a thin layer on one side of the solid CSO pan.
3. Put the asparagus in a single layer on top of them.
4. Toss the orange slices with the leftover oil, salt, and pepper in the bowl you used for the asparagus.
5. Arrange the slices in a single layer on top of the asparagus. \
6. Put the oven rack on the top setting.
7. Put the pan with the asparagus on the rack.
8. Set the CSO to Broil/Steam setting at 500 degrees.
9. Cook until the asparagus and oranges just start to char, 8 to 10 minutes.
10. Remove from the oven and sprinkle the asparagus with the orange zest.
11. Arrange the asparagus, shallots, and oranges on a serving dish.
12. Serve hot, warm, or at room temperature.

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