Elevate Your Veggies with Zesty Citrus Flavor
Even though we’re coming to the end of blood orange season there’s a wonderful overlap when you can still get them and find asparagus on sale in the spring! Which means that while I can get my hands on the two ingredients, my little roasting pan gets a workout.
In fact, I can’t get enough of this side dish. The sweet-tart notes of blood oranges pair perfectly with the earthy, crisp asparagus, creating a side that’s as beautiful as it is flavorful. As if that wasn’t enough of an enticement, there’s also a bit of rosewater and orange blossom water in this recipe to round everything out. (If you don’t have rosewater and orange blossom water, that’s fine. They’re just there to guild the proverbial lily. But, if you do have them, the scent of the combination is out of this world.)
To make the blood orange asparagus, simply toss freshly trimmed asparagus spears with olive oil, salt, pepper, a little bit of rosewater and orange water, lay them on sliced blood oranges and then roast them until tender. When the asparagus is finished cooking, just squeeze a bit of blood orange juice over the top and add a sprinkle of zest for extra brightness. The ruby-red juice not only adds a citrusy punch but also gives the asparagus a gorgeous, jewel-toned glaze.
Bonus, the roasted oranges are delicious too!
Serve the blood orange asparagus alongside grilled chicken, fish, or even a hearty grain bowl for a pop of color and taste. This recipe is easy enough for weeknight dinners, but elegant enough to serve friends at brunch or any spring gathering. You’ll love how the citrus transforms the classic vegetable into something truly special!
- Tip: Garnish the blood orange asparagus with dried rose petals or fresh mint for added texture and flavor.
- Variation: Try adding feta cheese or a drizzle of balsamic reduction for extra richness.
So, grab some blood oranges and asparagus and give this recipe a try. It will make your plate shine!
Blood Orange Asparagus
Ingredients
- 1 bunch asparagus trimmed
- 2 medium blood oranges divided
- 1 ½ tablespoons olive oil
- 1 teaspoon orange blossom water
- ½ teaspoon rosewater
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425 degrees.
- Cut 1 of the oranges into ½-inch slices.
- Place the sliced oranges onto a medium rimmed sheet pan. Top with asparagus.
- In a small bowl, whisk together olive oil, orange blossom water, rosewater, salt and pepper.
- Drizzle over the asparagus and oranges.
- Bake for 12-15 minutes, or until softened.
- Zest and juice the remaining orange, and drizzle the juice over the still hot asparagus, and sprinkle with zest.
- Top with edible dried rose petals if you have some kicking around in the kitchen.
- Serve immediately, or at room temperature.
- Store in an airtight container in the refrigerator for up to 3 days.