1 lb asparagus2 Navel oranges, or similar amount of alternate citrus6 tbsp olive oil2 tbsp lemon juice1 tsp fresh chopped oregano2 scallions, finely chopped, or similar amount of chives
Salt and pepper
Zest one of your oranges. Set aside.
Slice the ends off each orange. With a knife, remove the peel and pith. Cut the orange segments away from their membranes. Set aside.
Squeeze the orange remnants over a bowl, add 4 tablespoons of oil, lemon juice, oregano, and scallions or chives and season with salt and pepper. Set aside.
Cut off tough bottom of asparagus. Put into a microwavable dish, add orange zest, 2 tbsp olive oil, and 1/4 cup water. Cover tightly with a cover or plastic wrap, microwave for 4 minutes, until just tender. Drain off cooking liquid, toss with citrus dressing and adjust pepper and salt seasoning again. Top with orange segments. Enjoy!
Andrew Carmellini’s cookbook Urban Italian
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This recipe was most recently featured in
Boston Organics Newsletter No. 22 of 2011.