Another lovely, fragrant accompaniment with chicken, fish or just rice.
Serves 4 as a side dish
1lb asparagus, woody stem ends snapped off and discarded
2 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper
2 shallots, thinly sliced and separated into rings
6 very thin orange slices, cut into quarters (unpeeled)
1/2 tsp grated orange zest
Adjust an oven rack to as close to the broiler as possible. Heat the broiler on high.
In a bowl, toss the asparagus with the oil to coat and season with salt and pepper.
Arrange the shallot slices in a thin layer on one side of a rimmed baking sheet.
Put the asparagus in a single layer on top of them.
Toss the orange slices with the leftover oil in the bowl you used for the asparagus.
Arrange them in a single layer alongside the asparagus.
Broil until the asparagus and the oranges start to char, 5 to 8 minutes.
Remove from the oven and sprinkle the asparagus with the orange zest.
Arrange the asparagus, shallots and oranges on a serving dish.
Serve hot, warm or at room temperature