Roasted Asparagus with Walnuts & Orange Zest


Preparation info

  • Difficulty


  • Makes



Appears in

Healthy in a Hurry

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

  • About

This quick spring side dish brings together three elements that make a beautiful composition on the plate. Pair it with chicken or fish. The orange zest will caramelize deliciously—stir it once or twice during the roasting time to keep it from burning.


  • walnuts, ¼ cup (1 oz/30 g) chopped
  • asparagus, lb (750 g)
  • olive oil, 1 Tbsp
  • orange zest, 1 Tbsp thin strips
  • sea salt, tsp


  1. Preheat oven to 350°F (180°C). Spread walnuts on a baking sheet and toast until lightly browned and fragrant, about 10 minutes. Immediately pour onto a plate to cool. Set aside. Increase oven temperature to 425°F (220°C).
  2. Break off and discard tough stem ends from asparagus. Place spears in a baking dish. Sprinkle with olive oil, orange zest, and salt and toss to coat and mix well. Spread asparagus in a single layer.
  3. Roast asparagus, stirring well once or twice, until tender when pierced with the tip of a sharp knife, about 10 minutes. Arrange on a platter, sprinkle with toasted walnuts, and serve right away.

per serving 110 calories, 5 g protein, 8 g carbs, 8 g fat (1 g saturated fat), 0 mg cholesterol, 4 g fiber, 70 mg sodium