Roasted Asparagus with Orange Vinaigrette

Hopefully, you're keeping up with our detox plan. That means you might be growing tired of just vegetables at dinner. So, kick things up with unusual cooking techniques. Roast your asparagus instead of steaming it. And bold flavors. A spicy orange vinaigrette. Here's a recipe that is a great vegetarian main course. It's also a super side dish for roast chicken or baked fish.

Roasted Asparagus with Orange Vinaigrette
Adapted from Cooking Light

Makes two "main course" servings or four side dish servings.

1 tablespoon grated orange rind
3 tablespoons fresh orange juice
2 tablespoons finely chopped shallots
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper or to taste (optional)

1 pound asparagus spears, trimmed
Cooking spray
2 tablespoons olive oil

Preheat oven to 450°.

Combine the first 4 ingredients; stir in 1/2 teaspoon salt and 1/8 teaspoon pepper. If using, add crushed red pepper. Set aside.

Arrange asparagus in an even layer on a jelly-roll pan coated with cooking spray. Drizzle with oil, and sprinkle with remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Toss well to coat.

Bake at 450° for 10 minutes, stirring well after 5 minutes. Remove from oven (do not turn oven off). Drizzle with juice mixture; toss to coat. Bake at 450° for 5 minutes or until crisp-tender.

This is also good at room temperature, so make a big batch for a dinner buffet. Or even pack some up for an elegant picnic salad.