Citrus Roasted Asparagus

Here's a recipe to go with your New Year Resolutions! This is one of my new healthy treats. Asparagus has really grown on me the last couple years. I used to never eat it, but decided to give it another try. If it's cooked right, it can be very good. You don't want to over or under cook it, it's one of those that needs to be just right. No one wants to chew on bark or get stringy asparagus stuck between their teeth. This low calorie veggie is a delicious side, not to mention the beautiful colors.

Citrus Roasted Asparagus

Ingredients:
2 seedless oranges
2 lemons
2 lbs asparagus spears
2 garlic cloves, chopped
extra virgin olive oil
salt and pepper to flavor

Directions:
Preheat oven to 400° F. From one orange and one lemon, peel thin slices (about 1/8" x 2") strips from peel. Being careful to avoid the white bitter parts. Then, with the same orange and lemon, squeeze juice from fruit and set aside 2 tbsp each in bowl.

With the other orange and lemon, slice (don't go too thin or they will fall apart when baked). Lay out on pan with parchment paper and drizzle with olive oil. Set aside.

Wash asparagus and trim off woody ends. Place spears on baking dish. Sprinkle with garlic and citrus strips, then drizzle with olive oil. Season with salt and pepper.

Roast asparagus and citrus slices for 12-15 minutes, turning once half way through, until asparagus is tender and citrus slices begin to brown.

While asparagus is baking, make vinaigrette. In small dish, whisk together juice from orange and lemon with 2 tbsp olive oil. After asparagus is done baking drizzle with vinaigrette and arrange with roasted citrus slices. Serve warm. Makes about 8 servings.

Adapted from Better Homes and Garden