Roasted Asparagus and Tangerines
Ingredients
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2 lb asparagus
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4 tangerines, peeled and seeded
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2 lemons, juice only
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1/2 c extra virgin olive oil
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sea salt, to taste
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pepper, to taste
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1 -/2 c basil leaves, loosely packed, chopped
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1/2 c almonds, sliced
Instructions
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Preheat oven to 375 °F.
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Break woody ends off asparagus stalks.
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Remove white pith and strings from tangerine sections. Make a small slice with a sharp knife along the inside edge of each section; gently press seeds out with your fingers.
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Add lemon juice to roasting pan. Add olive oil, asparagus, tangerines, salt, and pepper. Stir to coat well. Stir in basil and almonds.
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Bake for 25 to 30 minutes. Toss gently after 15 minutes.
Notes:
Source: Susan Ross
Serves 6
Beach May 28-31, 1998; Lindy and Bill Faison’s house on Lake Gaston.
