Roasted Asparagus with Orange Vinaigrette or Orange Mayonnaise

Roasted asparagus are bursting with robust flavor

2-3 pounds asparagus, trimmed
Salt and freshly ground black pepper

Preheat oven to 425ºF.  Toss trimmed asparagus in olive oil to coat.  Lightly season with salt and pepper.  Place stalks in a shallow baking dish, no more then 2 stalks deep.  Sprinkle with a few tablespoons of water.  Cover and bake 15 minutes.  Uncover and continue baking until tender, 8-10 minutes.  

serving suggestions: 
~ Serve with Orange Vinaigrette or Orange Mayonnaise (recipes follow)

~ Serve on a bed of salad greens with lemon wedges and thin shavings of Parmesan cheese

~ Toss hot roasted asparagus with about 3 tablespoons of very soft butter or extra virgin olive oil

Orange Vinaigrette
Makes 1/2 cup, can be doubled to 1 cup

1/4 cup fresh orange, clementine or tangerine juice
2 teaspoons white wine vinegar
Large pinch of kosher salt or to taste
Small pinch sugar
4 tablespoons extra virgin olive oil or your favorite nut-flavored oil
1 teaspoons finely minced orange/fruit zest
Freshly ground black pepper to taste
1 tablespoon fresh minced parsley, basil or chives (optional)

Combine the juice, vinegar, salt and sugar in a small jar or bowl. Cover and shake or stir to blend and dissolve salt and sugar.  Add oil, zest and pepper. Shake or stir again.  Taste for seasonings.  Add herbs just before serving.

Orange Mayonnaise
Makes 1 cup

1 cup bottled or homemade mayonnaise
2 teaspoons finely minced orange zest
Fresh orange juice
Freshly ground black pepper or red pepper to taste

Stir the zest into the mayonnaise.  Add juice to mixture until desired consistency is achieved.  Add pepper if using.  Keep covered