My Recipe Box

Broiled Asparagus & Orange Slices with Olive Oil & Shallots


Serves four as a side dish

  • 1 lb. asparagus, woody stem ends snapped off and discarded
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 shallot, thinly sliced and separated into rings
  • 4 very thin orange slices, cut into quarters
  • 1/4 tsp. finely grated orange zest
Eight thin lemon slices can be substituted for the orange slices. The cooked orange and lemon slices -- skin and all -- are edible.

Adjust an oven rack as close to the broiling element as possible. Heat the broiler on high. In a bowl, toss the asparagus spears with the oil to coat and season with salt and pepper. Arrange the shallot slices in a thin layer on one side of a rimmed baking sheet. Put the asparagus in a single layer on top of them. Toss the orange slices with the leftover oil in the bowl you used for the asparagus. Arrange the slices in a single layer alongside the asparagus. Broil until the asparagus and the oranges just start to char, 5 to 8 min. Remove from the oven and sprinkle the asparagus with the orange zest. Arrange the asparagus, shallots and oranges on a serving dish. Serve hot, warm, or at room temperature

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 100, Fat (kcal): 7, Fat Calories (g): 60, Saturated Fat (g): 1, Protein (g): 3, Monounsaturated Fat (g): 5, Carbohydrates (mg): 8, Polyunsaturated Fat (mg): 1, Sodium (g): 125, Cholesterol (g): 0, Fiber (g): 3,

Photo: Scott Phillips

We've been making these asparagus since the recipe first came out in Fine Cooking's quick & delicious pull out section. It's our go-to recipe whenever we see asparagus on sale or when we want a do-ahead side dish that is always a pleaser, whether for a formal dinner or a casual mid-week supper. And yes, some times the thinner orange slices do get a bit brown - that's why I always cook extra. A family favorite!

I really like this recipe, but the orange slices can be bitter. I don't know why they sometimes are and sometimes aren't bitter - perhaps it's the oranges themselves that are different? But it's a nice dish with a lovely presentation. I find it necessary to watch the oranges pretty carefully to avoid burning them. I pull them out before the asparagus, usually.

The broiled orange slices are addictive.

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