Roasted asparagus infused with blood orange and balsamic

I suppose that spring is here. I only say "I suppose" because this year you never know. I was talking to my sister yesterday and she was telling me that in my home city of Milan, Italy, it was getting ready to snow. Which is totally crazy for March, just in case you are wondering. And although we aren't getting any snow here in SW Florida, it has been the most uncommon, cold winter ever. And I loved every second of it.

Another weird and uncommon fact about me: I only started eating asparagus a few years ago. I know, it sounds crazy, but it's true. I grew up thinking asparagus was gross —mostly because it was green I guess— and it wasn't until I fell in love with an asparagus lover that I finally suspended judgment and tried one. It was delicious. So even though I'm sad that this uncommon and cool Florida winter is almost over, I am happy that asparagus is in season and it's readily available at affrodable prices. I like to make asparagus in many ways, but lately I've been on this blood orange and balsamic kick and I'm going to milk it for as long as I can find blood oranges at the grocery store. The dish is also sprinkled with pecorino romano cheese, which gives the asparagus a pleasant saltiness —exactly what you need to offset the sweetness of the orange and balsamic.

ROASTED ASPARAGUS INFUSED WITH BLOOD ORANGE AND BALSAMIC

Serves 2 

1 pound asparagus, hard part of stems removed

1 tablespoon olive oil

Juice of 1 blood orange

2 tablespoons balsamic vinegar

Salt and pepper, to taste

4 tablespoons grated pecorino romano cheese

Preheat oven to 350F. 

Place asparagus on a large, rimmed cookie sheet, possibly in one layer. Whisk together remaining ingredients, drizzle evenly over asparagus and toss to coat.

Roast in preheated oven for 10 to 15 minutes.