Roasted asparagus with greens and citrus dressing
1 pound(s), trimmed
¼ tsp, freshly ground
6 cup(s), mesclun variety
2 medium, chopped
1 medium, navel variety
Fresh lemon juice
Low sodium soy sauce
- 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.