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Broiled Asparagus & Orange Slices with Olive Oil & Shallots

Scott Phillips

Servings: 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

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 100
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 125
  • Carbohydrates (g): 8
  • Fiber (g): 3
  • Protein (g): 3


  • 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


Eight thin lemon slices can be substituted for the orange slices. The cooked orange and lemon slices — skin and all — are edible.


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Reviews (5 reviews)

  • lorettaC | 11/17/2019

    I think you can get a similar result by just roasting the asparagus in olive oil and salt and pepper, then zesting a lemon before serving.

  • taunton2 | 03/09/2014

    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!

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