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platter of roasted asparagus salad with tangerines

Roasted Asparagus Salad with Tangerines and Cashews

Dawn Dobie
A colorful spring salad of quickly roasted asparagus spears flavored with tangerines in 3 ways.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 35 minutes
Servings 4 side servings

Ingredients
  

For the asparagus:

  • 1 pound asparagus spears rinsed and thoroughly dried, woody ends trimmed off, cut on the bias into 2 to 3-inch lengths
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

For the dressing:

  • 1 ½ teaspoons zest of tangerine peel or orange peel
  • 1/3 cup fresh tangerine or orange juice (from 2-3 tangerines)
  • 2 teaspoons rice vinegar
  • 1 ½ teaspoons toasted sesame oil
  • 1 garlic clove grated or finely minced
  • ¾ teaspoon grated or finely minced fresh ginger root

For the salad:

  • 2 tangerines or oranges
  • 2 tablespoons finely sliced green onion tops
  • 2 tablespoons chopped roasted and salted cashews

Instructions
 

  • Preheat oven to 400 degrees F. Line large baking sheet with foil or parchment paper. Place asparagus on baking sheet and drizzle with oil. Toss to coat all the spears then spread them out. Season with salt and pepper. Roast until crisp-tender, about 7-10 minutes. (Mine were ready at 7 minutes.) Transfer asparagus to serving platter and allow to cool.
  • Using a microplane or other implement, zest the tangerines until you have the desired amount of peel. Cut these tangerines to get the juice needed for the dressing.
  • Whisk together tangerine juice, zest, rice vinegar, sesame oil, garlic, and fresh ginger in small measuring cup or bowl. Season dressing to taste with salt and pepper. Whisk again.
  • Using a sharp knife, remove the peel from the tangerine (or orange), then section the fruit so that all white pith and section dividers are removed.
  • Place tangerine pieces atop asparagus in an eye-pleasing arrangement. Drizzle the asparagus and tangerine segments with the dressing. Top the salad with the sliced green onions and cashews.

Notes

Adapted from a recipe by Marie Simmons published in “Cooking for Health” in Bon Appétit April 1999.
Asparagus can be roasted and tangerine segments can be cut several hours ahead.  Wait until shortly before serving to juice and zest the tangerines for the dressing.