Bright & Brilliant Blood Oranges with Rosemary & Asparagus

These gems are oh, so juicy and SO delicious!

photo-7
yield:6
servings:
prep time:5 min
cook time:5 min
ready in:10 min
craving4more
I am passionate about people. I simply love to bless others. More than that, I seek to heal others as well. Whether those blessings or restorations take place through my words, actions, or spirit, my effort and ability to touch others is simply a part of who I am.I have a way with words. The written Word is both my inspiration and my favor. The Word feeds me as I nurture others.I know food. My relationship with food is both vast and intimate. I know the chemistry of food, I know the art of food, and I oh so know the emotion of food. I adore food and yet I grieve it. My goal, though, is to respect food for what it is – nourishment.
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Ingredients
  • 4 medium blood oranges
  • 1/4 c. extra virgin olive oil
  • 2 Tbs. fresh rosemary, minced
  • 1/2 tsp. Himalayan sea salt
  • 1/4 tsp. freshly ground pepper
  • 2 lbs. fresh asparagus
Directions
  • Slice 3 of the oranges in half, and then juice with a citrus juicer.  Combine blood orange juice with extra virgin olive oil, fresh rosemary, salt, and pepper in a jar.  Cover tightly and shake to combine.  Set aside.

  • Meanwhile, trim and halve asparagus.  Over boiling water, steam 3-4 minutes, until bright green and just beginning to soften.  Immediately transfer to ice cold water and drain, to cease the cooking process.  Allow to cool.
Thinly slice remaining blood orange and toss with asparagus and reserved orange juice and olive oil mixture to “dress.”  Garnish with fresh rosemary and additional (+) salt and pepper, if desired.

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