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Steps
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Sequence
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Step
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1 | Preheat oven to 425° F. |
2 | Toss asparagus with 2 tablespoons olive oil and garlic. |
3 | Add salt and pepper and bake 15 to 20 minutes, stirring twice. |
4 | Cut top and bottom ends off the clementine and cut into 4 slices. |
5 | Place on foil lined baking sheet and drizzle agave on each slice. |
6 | Roast until the bottoms caramelize, about 15 minutes. |
7 | Whisk together juices and zest with remaining olive oil. |
8 | Add 1 tablespoon of agave and salt and pepper to taste. |
9 | Toss asparagus with dressing then plate. |
10 | Serve topped with spiced nuts and a clementine wheel. |