Tangerines and cashews add a unique accent to traditional roast asparagus.
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148 per serving
- 2 pounds fresh asparagus
- 2 tablespoons extra virgin olive oil
- 3/4 teaspoons kosher salt
- 4 tangerines, peeled and segmented (can substitute 2 navel oranges or canned mandarin oranges)
- 1/2 cup cashews, roasted, coarsely chopped
Preheat oven to 450°F.
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.
When ready to serve, arrange 5 asparagus spears on each plate. Sprinkle with tangerine slices and garnish with roasted cashews.
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