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
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.
To learn more about Progressive Produce, visit www.progressiveproduce.com