Roasted Asparagus Bundles with Orange Vinaigrette
1 pound asparagus, trimmed
2 teaspoons olive oil
2 pinches of salt
Pinch of ground black pepper
1/2 cup fresh orange, peeled, chopped small
Chives to tie cooked asparagus bundles
2 teaspoons honey
1 tablespoon rice vinegar
1 tablespoon orange juice, from the orange cut up
Preheat oven to 350°F.
Toss asparagus with olive oil, salt and pepper.
Roast until bright green and tender, with a slight crunch, about 10-15 minutes.
To make the vinaigrette, whisk together honey, rice vinegar and orange juice in a small bowl. Set aside.
Separate cooked asparagus into 4 bundles and tie each with chives.
Drizzle with vinaigrette and top with chopped orange.