This roasted asparagus recipe can also be baked or grilled. Asparagus is a great option for kosher vegetable recipes and kosher side dishes.
2 cups freshly squeezed orange or tangerine juice
2 oranges or tangerines
1 tablespoon coarsely chopped fresh tarragon
1 egg yolk
Kosher salt and pepper to taste
1 cup olive oil plus a little more for grilling
2 bunches about 2 pounds total) asparagus, trimmed
Long strips of orange zest
¼ cup pine nuts, toasted
Put the juice in a saucepan and bring to a boil. Cook until reduced to ½ cup. Let cool to room temperature. Peel the oranges, removing the bitter white pith, and segment over a bowl to catch of the segments and the juices. Refrigerate until very cold.
Combine the reduced juice, tarragon, egg yolk, and salt and pepper to taste in a blender and blend until well mixed. With the machine running, add the 1 cup olive oil, in a drizzle, to emulsify. Keep in the refrigerator until needed. This keeps for 2 to 3 days.
Preheat the oven to 400 degrees or warm the grill. Toss the asparagus with 2 tablespoons olive oil. Roast or grill until the spears are just tender, about 8 – 12 minutes (less on the grill).
Arrange the asparagus on the platter with the reserved orange segments. Drizzle some of the mayonnaise, and then drizzle with the reserved orange juice left in the bowl. Garnish with the nuts.
Still hungry? Try another of our kosher side dishes in our Shavuot recipes collection.