Here’s an exquisite combination of beauty and flavor from The Essential Southwest Cookbook. Zest is the colored part of the fruit rind that contains flavorful and aromatic citrus oil. The best way tot remove the zest without getting any of the underlying bitter white membrane is with a Microplane grater or a citrus zester, or by rubbing the fruit over the fine holes of a box grater, being careful not to include any of the pith.
Garlic Roasted Asparagus with Orange Zest
Cooking spray (optional)
1 pound asparagus, trimmed
2 tablespoons olive oil
6 cloves garlic, minced
Shredded peel from 1 large navel orange
Preheat the oven to 425 degrees F.
Prepare a jelly-roll pan or a rimmed cookie sheet by coating it with nonstick baking spray, or line the pan with parchment paper.
Place the asparagus not he prepared pan and drizzle it with olive oil. Sprinkle it evenly with garlic and shredded orange peel. Place the pan in the oven and bake for 5 minutes. Remove the pan from the oven and roll the asparagus over, using tongs. Return the pan to the oven and bake until done, about 3–5 minutes. The asparagus will be tender and just beginning to darken.