Great Everyday Meals Magazine | By Momma Cuisine Spring/Summer 2017 | Page 17

Roasted
Asparagus Salad
with Tangerines
and Cashews
Ingredients:
2 pounds fresh asparagus
2 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
4 tangerines, peeled and segmented
(can substitute 2 navel oranges or
canned mandarin oranges)
1/2 cup cashews, roasted, coarsely
chopped
Step 1
Preheat oven to 450°F.
Step 2
Trim tough ends off the asparagus (about 1½ - 2 inches from bottom of
stalk). Spread in a single layer on sheet pan, toss with oil and salt, and roast
for 6-8 minutes or until bright green and tender.
Step 3
When ready to serve, arrange 5 asparagus spears on each plate. Sprinkle
with tangerine slices and garnish with roasted cashews.
Leftovers
Add leftover asparagus to a grilled cheese sandwich or create an open-
faced cheese sandwich with spears on top. Add the spears to a mixed green
salad or to your favorite pasta, as a filling for ravioli made with won ton
squares, or to your favorite lasagna. Recipe created by Parties That Cook® .
April-June 2017 - GEM Food Mag | 17