The farmer’s market not only had gorgeous organic purple and green asparagus yesterday, but they had organic blood oranges. My belly knew those two were destined to be enjoyed together, and last night was the night (as I served it with our last day of Big-Ass Brisket).
The next time you see some fresh asparagus and some oranges, grab them so you can make this dandy little vegetable dish.
Roasted Asparagus w Blood Orange
- 1 bunch asparagus (I had mostly purple with a couple of greenies)
- grass-fed ghee
- sea salt
- black pepper
- 1 blood orange (or any orange)
Preheat the oven to 400 degrees F.
Wash the asparagus and put them on a rimmed baking dish or pan.
Melt some grass-fed ghee, maybe a couple or few tablespoons.
Drizzle the ghee on the asparagus, and then roll ’em around so they get a nice coating of ghee.
Season with sea salt and black pepper (don’t be too shy with those either).
Bake for up to 20 minutes, but keep in mind the size of the asparagus. Mine were done in less time.
Zest the blood orange right on top.
Cut the orange and give a good squeeze of the juice onto the asparagus.
See? Proof it’s a “blood” orange. Sorry but this thing is distracting me.
Save half of the hypnotic fruit to juice into a glass, because you just have to see what color it is in the glass.