Roasted Asparagus with Walnuts & Orange Zest

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Preparation info

  • Difficulty

    Easy

  • Makes

    4

    Servings

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.

Ingredients

  • 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

Method

  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