Peruvian Onions

WTF Do I Do With
Progressive Produce Citrus and Asparagus ?!

‐ Roasted Asparagus with Organic Oranges, Feta, and Pecans ‐


1 lb Progressive Produce asparagus spears, trimmed

1 shallot, thinly sliced

¼ cup pecans chopped

2 tbsp olive oil

1 Nature’s Bounty Organic orange, zested and supremed*

¼ cup feta cheese or goat cheese, crumbled

Salt and pepper to taste



1 tsp orange zest

3 tbsp olive oil 

1 tbsp red wine vinegar

1 tsp Dijon mustard

2 tsp orange blossom honey 

½ tsp kosher salt

¼ tsp freshly ground black pepper


Prep Time: 10 min

Cook Time: 20 min

Servings: 4


1 Preheat oven to 400° F.

2 Trim ends of asparagus at their natural breaking point. Bend a stalk of asparagus until it breaks. Use that trimmed stalk as a guide to cut the rest of the asparagus.

3 On a baking sheet, place the asparagus, sliced shallots, and pecans. Drizzle with the olive oil and toss to coat. Arrange in a single layer and roast for 10 minutes. Flip with a spatula and roast for an additional 5 minutes or until the asparagus is tender, but still bright green.

4 While the asparagus is roasting, combine the orange zest, Dijon mustard, red wine vinegar, olive oil, orange blossom honey, salt, and pepper in a small bowl. Whisk until well combined. Set aside.

5 When the asparagus is done, remove from oven and arrange the roasted spears on a platter. Top with the pecans and shallots. Sprinkle with the orange slices and feta cheese. Spoon the vinaigrette over the top of the asparagus and serve.

*Note: Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices.

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