Roasted Asparagus with Greens and Citrus Dressing
- Total Time
Tender asparagus and crisp greens are tossed with a lively citrus dressing made with orange zest, lemon juice, and nutty-tasting flaxseed oil.
uncooked asparagus1 pound(s), trimmed
table salt¾ tsp
black pepper¼ tsp, freshly ground
mixed greens6 cup(s), mesclun variety
uncooked scallion(s)2 medium, chopped
orange(s)1 medium, navel variety
fresh lemon juice1 Tbsp
low sodium soy sauce2 tsp
flaxseed oil4 tsp
- Preheat the oven to 400°F. Spray a large jelly-roll pan with canola oil nonstick spray. Arrange the asparagus in a single layer in the pan, spray with the nonstick spray, and sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Roast the asparagus, shaking the pan occasionally, until crisp-tender, 7–8 minutes.
- Transfer the asparagus to a cutting board; let cool about 10 minutes. Cut the asparagus into 1 1/2-inch pieces and transfer to a large bowl. Add the greens and scallions; toss to combine.
- Grate the zest from the orange, then peel the orange and cut it into sections. Combine the zest, lemon juice, soy sauce, and the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Gradually whisk in the oil until blended. Pour the dressing over the asparagus mixture. Stir in the orange sections and mix well. Yields about 1 1/3 cups per serving.