Roasted Asparagus Salad with Tangerines and Cashews
Tangerines and cashews add a unique accent to traditional roast asparagus.
preparation
preparation time
0 mins
cook time
0
servings
8
calories
148
ingredients
2 pounds fresh asparagus
2 tablespoons extra virgin olive oil
0.75 teaspoons kosher salt
4 tangerines peeled and segmented (can substitute 2 navel oranges or canned mandarin oranges)
0.5 cup cashews roasted, coarsely chopped
directions
Step 1
Preheat oven to 450°F.
Step 2
Trim tough ends off the asparagus (about 1½ - 2 inches from bottom of stalk). Spread in a single layer on sheet pan, toss with oil and salt, and roast for 6-8 minutes or until bright green and tender.
Step 3
When ready to serve, arrange 5 asparagus spears on each plate. Sprinkle with tangerine slices and garnish with roasted cashews.
Leftovers
Add leftover asparagus to a grilled cheese sandwich or create an open-faced cheese sandwich with spears on top. Add the spears to a mixed green salad or to your favorite pasta, as a filling for ravioli made with won ton squares, or to your favorite lasagna. Recipe created by Parties That Cook® www.PartiesThatCook.com
Kenmore
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