bobmark226
04-20-2005, 12:44 PM
Hey, I can look, can't I? :(
This was in today's Portland Oregonian and if I had a stove or even my poor abused convection, I'd be making it tonight. Really, though, I know we have a few other blood orange fans here now and this sounds terrific!
Bob
*****
Roasted Asparagus With Thyme, Blood Oranges and Pine Nuts
Tuesday, April 19, 2005
The Oregonian
Makes 4 servings
1 pound asparagus
1 blood orange or navel orange, zested to get 1/2 teaspoon zest, then peeled and cut into segments (see note)
1 teaspoon roughly chopped fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup lightly toasted pine nuts (see note)
Heat the oven to 475 degrees. Line a heavy, rimmed baking sheet with parchment or foil.
Remove and discard woody ends of asparagus. Cut spears into 2-inch lengths. In a large bowl, toss the asparagus, the orange segments, thyme, salt and pepper with the oil until the seasonings are well-distributed.
Spread mixture on the prepared baking sheet in 1 even layer. Roast, shaking the pan once or twice during cooking, until the asparagus is browned in spots, slightly shriveled and tender, 10 to 15 minutes. The orange segments should be browning at the edges, but it's more important to get the asparagus tender but not mushy.
Slide the asparagus onto a platter or into a serving bowl, sprinkle with the zest and pine nuts, and serve immediately. Note: To toast pine nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Note: To get neat, membrane-free segments of citrus fruit, cut off both ends of the fruit so it sits flat on your cutting board. With a very sharp knife, carefully slice away the peel and white pith, following the curve of the fruit. Cut away any white still clinging, then hold the fruit over a bowl to catch the juice, and slice on either side of each membrane to free the segments. -- From Martha Holmberg
©2005 The Oregonian
© 2005 OregonLive.com All Rights Reserved.
This was in today's Portland Oregonian and if I had a stove or even my poor abused convection, I'd be making it tonight. Really, though, I know we have a few other blood orange fans here now and this sounds terrific!
Bob
*****
Roasted Asparagus With Thyme, Blood Oranges and Pine Nuts
Tuesday, April 19, 2005
The Oregonian
Makes 4 servings
1 pound asparagus
1 blood orange or navel orange, zested to get 1/2 teaspoon zest, then peeled and cut into segments (see note)
1 teaspoon roughly chopped fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/4 cup lightly toasted pine nuts (see note)
Heat the oven to 475 degrees. Line a heavy, rimmed baking sheet with parchment or foil.
Remove and discard woody ends of asparagus. Cut spears into 2-inch lengths. In a large bowl, toss the asparagus, the orange segments, thyme, salt and pepper with the oil until the seasonings are well-distributed.
Spread mixture on the prepared baking sheet in 1 even layer. Roast, shaking the pan once or twice during cooking, until the asparagus is browned in spots, slightly shriveled and tender, 10 to 15 minutes. The orange segments should be browning at the edges, but it's more important to get the asparagus tender but not mushy.
Slide the asparagus onto a platter or into a serving bowl, sprinkle with the zest and pine nuts, and serve immediately. Note: To toast pine nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Note: To get neat, membrane-free segments of citrus fruit, cut off both ends of the fruit so it sits flat on your cutting board. With a very sharp knife, carefully slice away the peel and white pith, following the curve of the fruit. Cut away any white still clinging, then hold the fruit over a bowl to catch the juice, and slice on either side of each membrane to free the segments. -- From Martha Holmberg
©2005 The Oregonian
© 2005 OregonLive.com All Rights Reserved.