Asparagus With Oranges

This is a dish that I found while scrambling for something easy to make on Easter Sunday. PF and spent Easter at my parents' house this year and I was tasked with bringing a few sides. As it happens it was just not in me to cook anything therefore I decided to run by Central Market after church and grab a few selections of their pre-made items. Well, also as it happens, Murphy's Law kicked in and Central Market was closed as well as HEB (should have seen that coming before we drove there).

Luckily the brand new neighborhood Randall's was open and we had one hour to shop and one hour to cook two sides. I ended up having my own personal Top Chef Quick Fire Challenge: Easter Edition in my kitchen. I scoured the internet for an asparagus dish and an au gratin potato dish that I could possibly whip up with the help of my trusty sous chef (also see patient and helpful husband) in about an hour.

I came upon this recipe for asparagus with oranges and thought I could pull it off. Cooked asparagus, orange vinaigrette, and sliced oranges-no problem. I didn't even realize the best part until we had gotten home with all of the ingredients. YOU COOK IT IN THE MICROWAVE! This was extremely flavorful, looked impressive, and most of all it was extremely easy. You can serve it hot, cold, or room temperature. PF and I love this dish and I hope you love it too!

Enjoy!

(recipe courtesy of epicurous.com)

Asparagus With Oranges

2 oranges, preferably navel

6 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
1⁄2 tsp. dried oregano
2 scallions, finely chopped
Kosher salt and freshly ground black pepper to taste
16 stalks large green asparagus (about 1 lb.)

 1. Zest 1 of the oranges; set zest aside. Slice off the ends of each orange. Working with one orange at a time, set an orange on end; with a small knife, slice off and discard the peel and the white pith. Holding the orange in your hand, use a knife to cut the orange segments away from their membranes (see Three Chef's Techniques.) Place segments in a bowl and set aside. Over a separate bowl, squeeze the remaining orange pulp to extract any remaining juice. Repeat with second orange. Whisk 4 tbsp. oil, lemon juice, oregano, and scallions into orange juice and season with salt and pepper; set dressing aside.

 2. Cut off about 1" from the tough end of the asparagus and transfer asparagus to a 9" x 13" microwavable baking dish. Sprinkle asparagus with reserved orange zest and drizzle with remaining oil and 1⁄4 cup water. Cover pan tightly with plastic wrap and microwave on high heat for 2 minutes. Rotate dish and microwave until asparagus is just tender, about 2 minutes more. Uncover and drain off cooking liquid. Toss asparagus with reserved citrus dressing and season with salt. Top with orange segments. Serve immediately or at room temperature.