Oven Asparagus With Orange Zest And Garlic Food

OVEN ASPARAGUS WITH ORANGE ZEST AND GARLIC

Steps:

• Preheat oven to 400 degrees.
• Spray a baking dish, or use non-stick.
• lay asparagus on dish.
• drizzle olive oil over it all.
• sprinkle with garlic,orange zest pepper& lite salt.
• roll the asparagus around to coat.
• Bake@ 400 for about 10-15 minutes.
• **irecently saw Bergy's Asparagus, Oven Roasted (#11040).
• and will be cutting down the time when i make this next-i may still have been cooking it too long.

ROASTED ASPARAGUS WITH ORANGE GLAZE

Steps:

• For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion.
• For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
• Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
• Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest. Reserve the remaining glaze for Roasted Chicken with Orange Glaze.
• For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
• For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
• Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

GREEN SPEARS AND HAM

Steps:

• Preheat the oven to 450 degrees F.
• On a small, rimmed baking sheet, toss the asparagus with the Parmesan, oil and 1/8 teaspoon of the salt. Bake until the stalks are easily pierced with the tip of a knife, 8 to 10 minutes. Cool completely.
• In a small bowl, whisk together the mascarpone, orange zest and the remaining 1/8 teaspoon salt until smooth and spreadable.
• One at a time, fold the slices of ham in half and spread each with 1 teaspoon of the mascarpone mixture. Place one spear of cooled asparagus at one end of the slice and roll the ham around the asparagus. Repeat for the remaining asparagus. Place the rolls on a parchment-paper-lined tray and store in the refrigerator, wrapped in plastic wrap, until ready to serve. Serve chilled.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

FARRO SALAD WITH ASPARAGUS, TOMATOES AND RICOTTA SALATA

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
• Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
• Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
• Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.

ROASTED ASPARAGUS WITH LEMON, PARMIGIANO AND HAZELNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Holding both ends of each asparagus spear, break them where they naturally want to snap. Discard the stems. Toss the snapped asparagus with some olive oil and a generous pinch of salt. Lay the asparagus neatly on a sheet tray and roast until the asparagus is pliable and starting to turn brown, 13 to 15 minutes. Set aside.
• Toss the arugula with the lemon zest and juice, 1 tablespoon olive oil and a pinch of salt in a bowl. Taste to make sure it is delicious. Lay the arugula on a serving platter. Top with the roasted asparagus, hazelnuts and Parmigiano.
• Spring has sprung!

ROASTED BEET AND ASPARAGUS SALAD

Steps:

• The Beets: Wash and dry the beets well. Rub them with the 1 1/2 Tablespoons of olive oil. Place them in a baking pan with 1 ounce of water. Cover the pan with aluminum foil and bake in a preheated 375 degree oven for 40 minutes to 1 hour & 15 minutes or until they are fork tender. Allow the beets to cool. Peel off the outer skin and small dice. This should yield about 3 cups. Place the diced beets, blood orange oil and cilantro in a bowl and toss. Season to taste with salt and fresh ground pepper. Reserve in the refrigerator.
• The Asparagus: While the beets are roasting, blanch the asparagus in salted boiling water for about 3 minutes until it is tender and bright green.
• Shock the asparagus in ice water for about 3-5 minutes or until it is cold throughout . Dry the asparagus and chop it into a small dice. This should yield about 3 cups. Reserve in the refrigerator.
• The Dijon Vinaigrette: While the beets are roasting or a couple of days in advance, combine the egg yolk, Dijon, and vinegar in a bowl. With a wire wisk, mix the ingredients well. Slowly in a steady stream, drizzle in the oil to form and emulsion. Add the parsley, chives and shallots. Mix well and season to taste with salt and fresh ground pepper. Reserve in the refrigerator.
• The Moroccan Spice & Almonds: While the beets are roasting, or 1 day before, remove the zest from 1 orange and place in a small oven proof container in the oven to dry out, watching constantly as not to burn it.
• Once the zest is dry allow it to cool. In a coffee grinder, add the cardamom, broken cinnamon stick, allspice & cloves and grind until fine.
• Pour the spices into a small bowl. Grind the dry orange rind in the same fashion and add it to the other spices. Add the sugar and salt and mix well with a fork. Reserve in an airtight container.
• Toast the almonds in a dry saute pan over medium heat on the stove until lightly golden brown. Drizzle the 1 Tablespoon of oil on the almonds and continue to toast for another 30 seconds. Pull the almonds off the heat and pour them evenly onto a cookie sheet. Sprinkle the almonds with about 1 - 1 1/2 Tablespoons of the Moroccan spice and continue to toast in the oven for approximately 1 - 2 minutes or until golden brown. Remove from the oven and cool completely. Reserve.
• To Build the Dish: Remove the beets, asparagus, vinaigrette & cheese from the refrigerator 1/2 an hour before serving. Add about 2 - 3 ounces of the Dijon vinaigrette to the asparagus and toss well. Season to taste with salt & pepper. In a round mold or free style, divide the asparagus onto the center of 6 plates. Add a layer of the dressed asparagus on top of the beets. (If you are using a mold, you will need to layer the beets and then the asparagus onto one plate before removing the mold and repeating onto the second plate and so forth.) Toss the field greens in some of the blood orange oil and place some of them onto the asparagus. Place 1 piece of Maytag blue cheese on top of the greens. Sprinkle each plate with the almonds. Garnish each plate with drizzles of Dijon vinaigrette, blood orange oil and chopped chives.

SALTED BUTTERED PECANS WITH ORANGE AND NUTMEG

Steps:

• Preheat oven to 350°F. Toss pecans, butter, nutmeg, and 1/2 tsp. salt on a rimmed baking sheet to coat. Bake, tossing once, until deepened in color and fragrant, 8-10 minutes. Remove from oven and toss with orange zest and remaining 1/2 tsp. salt. Let cool before eating all of them.
• Do Ahead
• Pecans can be made 3 days ahead. Store airtight at room temperature.

ASPARAGUS WITH ORANGE DRESSING AND TOASTED HAZELNUTS

Steps:

• Preheat oven to 375°F.
• Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes. Trim woody ends from asparagus and, if desired, peel lower 2 inches of stems with a vegetable peeler. Cook asparagus in a large saucepan of boiling salted water until crisp-tender, about 6 minutes, and drain well in a colander. Whisk together remaining ingredients except nuts with salt and pepper to taste.
• Transfer hot asparagus to plates. Spoon orange dressing over top and sprinkle with nuts.

BRIOCHE FRENCH TOAST WITH ASPARAGUS AND ORANGE BEURRE BLANC

Steps:

• Make the orange beurre blanc: Bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.
• Make the asparagus: Preheat oven to 475 degrees. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.
• Make the French toast: Whisk together eggs, cream, zest, salt, and pepper in a large bowl. Pour mixture into a 9-by-13-inch baking dish, add brioche, and soak, 2 minutes per side. Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.

CHARRED ASPARAGUS WITH CITRUS BAGNA CAUDA

Steps:

• Place a rack in upper third of oven and preheat to 350°F. Scatter almonds across a rimmed baking sheet and toast, tossing once, until darkened a little and fragrant, 8-10 minutes. Let cool slightly, then coarsely chop.
• Cook anchovies, garlic, oregano, lemon zest, orange zest, butter, and 2 Tbsp. oil in a small saucepan over low heat, swirling occasionally, until garlic is golden, 15-20 minutes. Remove from heat; stir in orange and lemon juices and season with salt and pepper. Let bagna cauda sit while you prepare the asparagus.
• Heat broiler. Toss asparagus with remaining 1 Tbsp. oil on a rimmed baking sheet to coat; season with salt and pepper. Broil until deeply browned in spots and crisp-tender, 5-8 minutes.
• Toss asparagus and bagna cauda together on a platter; top with almonds.

FISH FILLETS IN PARCHMENT WITH ASPARAGUS & ORANGE

Steps:

• Preheat oven to 400°F.
• Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. (Can be made 4 hours ahead. Chill.).
• Bake fish packets 17 minutes. Slide packets onto plates and serve.

CARAMELIZED OVEN ASPARAGUS

Steps:

• Preheat oven to 375°F.
• Spread asparagus in the bottom of an ovenproof pan (I used ceramic).
• Sprinkle melted butter over asparagus.
• Sprinkle lemon juice over asparagus and butter.
• Add coarse sea salt to taste (use sparingly).
• Place in oven uncovered and cook until asparagus is starting to brown and become crisp about 45 minutes to 1 hour.

ORANGE-GLAZED ASPARAGUS

Steps:

• Toss asparagus with salt. Arrange in a large (12-inch) skillet with a lid. Add oil and juice to skillet and cover. (The asparagus can be set up a few hours ahead.)
• About 10 minutes before serving time, turn burner on high. When asparagus starts to steam, set timer for 4 minutes. Cook until tender, checking at 4 minutes with the tip of a sharp knife.
• Transfer cooked asparagus to a serving dish. Add optional zest to skillet and continue to cook until pan juices reduce to a glaze consistency, 2-3 minutes longer. Pour over asparagus and serve.

CITRUS COD

Steps:

• Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.

OVEN ROASTED ASPARAGUS WITH GARLIC

Steps:

• Preheat oven to 450°F.
• Spread asparagus in a single layer on a shallow baking pan or baking sheet.
• Drizzle lightly with olive oil.
• Sprinkle salt to taste.
• Spread minced garlic over all stalks.
• Place pan in oven for 10-12 minutes--stalks should be roasted, but still crisp.
• Serve immediately.

FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE

Steps:

• Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
• Bake fish packets 17 minutes. Slide packets onto plates and serve.

ROASTED ASPARAGUS, YELLOW SQUASH, CARROTS AND RED ONION

Steps:

• Preheat oven to 400.
• Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
• Roast veggies for 20 minutes or until crisp-tender.
• Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
• Toss with roasted veggies and serve.