Servings: four as a side dish
Eight thin lemon slices can be substituted for the orange slices. The cooked orange and lemon slices — skin and all — are edible.
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.
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.