Ingredients
1
pound asparagus, trimmed
1
tsp olive oil (preferably extra-virgin)
2
large tangerines or small oranges
1/3
cup fresh tangerine juice or orange juice
1
1/2 tsp oriental sesame oil
1
1/2 tsp grated tangerine peel or orange peel
3/4
tsp minced peeled fresh ginger
2
tbsp finely chopped green onion tops
2
tbsp finely chopped dry-roasted peanuts
Directions
1.
Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
2.
Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.
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