Roasted asparagus and red onion make for a tasty side that feeds 8.
Ingredients
- 2 bunches asparagus
- 2 tbsp. Schnucks olive oil, divided
- 1 tbsp. orange juice
- 1 tsp. orange zest
- 1 tsp. white wine vinegar
- 1/2 tsp. Dijon mustard
- 1/4 cup red onion
Instructions
- Preheat oven to 425 degrees. Toss asparagus with 1 tablespoon olive oil on a prepared baking sheet. Roast until crisp-tender, 8-10 minutes.
- In a large bowl whisk together remaining oil, juice and zest, garlic, vinegar and mustard.
- Add asparagus and onion to bowl and toss to coat. Season with salt and pepper, if desired.
Cook's Wisdom
This dish can be served hot or cold and asparagus can be made earlier in the day. Cover and refrigerate vinaigrette mixture up to 5 days ahead.
Nutrition Facts
45 CALORIES Per Serving
FAT: 3.5G
SATURATED FAT: 0MG
CHOLESTEROL: 15MG
SODIUM: 105MG
CARBOHYDRATES: 46G
FIBER: 3G
SUGAR: 28G
PROTEIN: 2G
Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe.
