| Chef: Gwin Grimes | |
| Food Mood: Light and Healthy | |
| Cuisine: New American/Regional | |
Description |
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| Yummy and oh-so-easy. Substitute lemon zest for orange to serve with Friday Night Brisket. |
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Servings: 4 |
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Ingredients |
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| 1 pound asparagus, trimmed 2 tablespoons olive oil 6 cloves garlic, minced or pressed Shredded peel from 1 large navel orange |
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Method |
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| Preheat the oven to 425 degrees F. Prepare a jellyroll pan or a rimmed cookie sheet by coating it with nonstick baking spray, or line the pan with parchment paper. Place the asparagus on the prepared pan and drizzle it with olive oil. Sprinkle it evenly with garlic and shredded orange peel. Place the pan in the oven and bake for 5 minutes. Remove the pan from the oven and roll the asparagus over, using tongs. Return the pan to the oven and bake until done, about 3?5 minutes. The asparagus will be tender and just beginning to darken. |
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Notes |
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| Zest is the colored part of the fruit rind that contains flavorful and aromatic citrus oil. The best way to remove the zest without getting any of the underlying bitter white membrane is with a microplane grater or a citrus zester, or by rubbing the fruit over the fine holes of a box grater, being careful not to include any of the pith. | |
Recipe source: 12 |
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