lowcarb roasted asparagus, orange, fettuccine

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Roasted Asparagus and Orange Salad, Asparagus " Fettuccine "

 

Recipe By :Rozanne Gold: Healthy 1-2-3

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 3/4 pounds thick asparagus

4 large juice oranges

2 tablespoons extra-virgin olive oil -- divided use

kosher salt and coarsely ground pepper

 

Preheat oven to 500F.

 

Snap off woody bottoms of asparagus and discard. Using a vegetable peeler,

gently peel skin of asparagus in long thin strips. Set aside. Cut peeled

asparagus spears into 3 pieces on the long bias. Place cut asparagus in a bowl

with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt and freshly ground black

pepper. Toss to coat thoroughly.

 

Transfer asparagus to a baking sheet, making one layer. Roast for 12 minutes,

shaking several times to prevent sticking.

 

Meanwhile grate rind of 1 orange to yield 1/2 teaspoon zest. Cut 2 oranges in

half and squeeze 1/2 cup juice. Place juice, 1 1/2 tablespoons oil and zest in a

blender. Blend until slightly emulsified. Add a pinch of salt and pepper to

taste. Set aside.

 

Peel and segment remaining oranges into supremes (see tip.)

 

Transfer asparagus with any oil back to bowl. Cover to keep warm.

 

Meanwhile, bring a medium pot of salted water to a boil. Add reserved asparagus

peelings ( " fettuccine " ) and cook for 5 to 6 minutes until bright green and

tender. Drain in a colander and refresh under cold water. Pat dry.

 

Carefully toss asparagus with orange segments. Add salt and pepper to taste.

Mound in centers of individual serving plates. Top with asparagus " fettucine. "

Pour dressing over salad. Serve slightly warm or at room temperature.

 

 

TIP to cut citrus supremes (segments without membranes). Using a small sharp

knife, cut off the 2 polar end of each orange. Cut down the sides of the oranges

to remove all peel and white pith. Gently cut along the side of each segment,

right next to the membrane, and out again at the next membrane, releasing

segment but leaving membrane behind. Set segments aside.

 

Description:

" Colorful plate of asparagus and oranges - both fresh in the Spring! "

S(Email from):

" Hanneman on 04/13/01 "

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Per Serving (excluding unknown items): 143 Calories; 7g Fat (42.0% calories from

fat); 4g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1 Vegetable; 1 Fruit; 1 1/2 Fat.

 

NOTES : Rozanne likes to combine two preparations of the same vegetables. See

" Penne with Zucchini and Zucchini Garlic Sauce " for example. This dish uses the

skin of asparagus to make starch-free " fettuccine " that she says " fool the

palate because they don't taste the way your eyes say they should. " Also, the

" dressing is a heart-healthy cocktail of fresh orange juice and extra-virgin

olive oil. " This is a low-carb dish with lots of inviting color. It suggests

many variations. Could make " fettuccine " with other vegetables. Could also make

spaghetti with a Japanese spiral cutter. Could also include pasta: traditional

white or a vegetable dough.

 

Nutr. Assoc. : 2085 5398 0 2130706543

 

 

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