Roasted Asparagus Salad with Tangerines and Cashews

August 3, 2012 by Kenmore

Tangerines and cashews add a unique accent to traditional roast asparagus.


preparation time
0 mins

cook time




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


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.


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®


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