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
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.