Asparagus!
It is easy being green when spring is in the air, and it doesn’t hurt any to be living in one of the most beautiful places on earth. Young tender asparagus shoots take on their color from the sunshine...
This vegan recipe requires a little less attention when ingredients are roasted in an oven, but it’s also divine when done on the grill using a grill pan. It makes a great first course when you throw a few pistachios on top for some crunch and protein. It’s a happy thing that Ojai Pixie tangerines and asparagus find their way to us at the same time, in peak season. You can salt this dish to taste, if you like, but the addition of the mustard makes that seem unnecessary to me. Using oil and vinegar from Ojai Olive Oil or another local producer adds to the local flavor.
Ingredients
SERVINGS: 4–6 Serving(s)
- 1 pound asparagus, trimmed
- 1 small bulb fennel, trimmed, quartered and very thinly sliced
- 2 Ojai Pixie tangerines, peeled and sectioned (or other small, seedless tangerine)
- 5 sprigs fresh mint, plus more for garnish
- 3 tablespoons mandarin-infused olive oil
- 2 tablespoons fresh lemon juice
- ¼ teaspoon black pepper
- 1 teaspoon whole-grain mustard
- 1 tablespoon tangerine-infused balsamic vinegar
- ½ cup shelled pistachios (optional)
Instructions
Preheat oven to 400°. Place asparagus, tangerine sections, fennel and mint in a 9- by 13-inch baking dish. In a small bowl, whisk together olive oil, lemon juice, pepper and mustard. Pour the olive oil mixture over asparagus, tangerines, fennel and mint and coat evenly.
Roast about 10–12 minutes, until crisp tender, stirring midway. Baking time will depend on thickness of asparagus. Remove mint sprigs after baking.
Transfer asparagus and other ingredients to a serving platter and drizzle with tangerine-infused balsamic vinegar. Garnish with fresh mint and pistachio pieces, if desired.
Variation: Extra-virgin olive oil and balsamic vinegar can be substituted for the flavor-infused varieties.
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