Blood Orange Asparagus
Spring is the perfect time to maximize some of the most beautiful and delicious ingredients around, blood oranges and asparagus! 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.
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.