Roasted Asparagus and Orange Salad with Asparagus “Fettuccine”

This is a dazzling and deceptive dish because you use the skin of asparagus to make starch-free “fettuccine” that fool the palate because they don’t taste the way your eyes say they should. The dressing is a heart-healthy fresh orange juice and extra-virgin olive oil.

Ingredients:

1 3/4 pounds thick asparagus

4 large juice oranges

2 1/2 Tbsp extra-virgin olive oil

Directions:
Preheat oven to 500 degrees. 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 into 3 pieces on the bias. Place cut asparagus in a bowl with 1/2 tablespoon olive oil, 1/2 teaspoon salt, and freshly ground black pepper. Toss to coat thoroughly.

Transfer asparagus to a rimmed baking sheet, making one layer. Roast for 12 minutes, shaking pan several times to prevent sticking.

Meanwhile, grate rind of 1 orange to yield 1/2 teaspoon zest. Cut 2 oranges in half and squeeze to get 1/2 cup juice. Place juice, 2 tablespoons olive oil, and zest in a blender. Blend until slightly emulsified. Add salt and pepper to taste. Set aside.

Using a small sharp knife, cut the rind and white pith from the remaining oranges. Cut in between membranes to release orange segments. Set aside.

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

Bring a medium pot of salted water to a boil. Add reserved asparagus peelings (“fettuccine”) and cook for 5 to 6 minutes utnil 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 4 large plates. Top with “fettuccine.” Pour dressing over salad. Serve slightly warm or at room temperature. (Serves 4)