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