One-inch pieces of Spring Orange Asparagus (AIP/Paleo) in a bowl, garnished with curls of orange zest on a marble background with a sliced orange nearby.

Spring Orange Asparagus (AIP/Paleo)

Spring Orange Asparagus (AIP/Paleo) may be one of the easiest side dishes you ever make! Get some tender spring asparagus, and give it a try!

One-inch pieces of Spring Orange Asparagus (AIP/Paleo) in a bowl, garnished with curls of orange zest on a marble background with a sliced orange nearby.
Spring Orange Asparagus (AIP/Paleo)

Hello, spring! And hello, You! If you and I are anything alike, we are feeling a sense of renewal as nature awakens once again. I find myself craving foods lighter in calories and brighter in taste. We’ve still got some good citrus around, so let’s use it up. And asparagus is in its glory in springtime. Let’s add some of that to our rotation so that we don’t totally burn out on sweet potatoes. (amiright?)

Choosing asparagus at the store

Like with many vegetables, asparagus that is bigger is not better. In fact, the smaller guys are tender and lovely. The thick stems tend to be “woody,” and not as pleasant to eat. Even with the slender stems, lop off the bottom third of the stems, and discard or compost them. (These ends can be woody as well.) Just use the top 2/3 of these stems for this recipe.

Offset photo of Spring Orange Asparagus (AIP/Paleo) garnished with orange zest with a sliced orange half nearby
Spring Orange Asparagus (AIP/Paleo)

Eating seasonally

Asparagus is in season during spring. Eat it up! Choosing produce that is in season ensures that you are getting the most nutrients for your body, and most likely the best deal for your wallet. A win-win! For more information and recipes for eating seasonally, check out my contribution in AIP By Season, a cookbook of 101 recipes for all seasonal dishes by myself and 22 other AIP/Paleo food bloggers. We are grateful for your support of our… blogginess! 😁

Closeup of Spring Orange Asparagus (AIP/Paleo) in a bowl garnished with orange zest and a sliced orange in the background
Spring Orange Asparagus (AIP/Paleo)

Springtime celebrations

If you are planning a celebration for a spring holiday like Easter, you might like this dish beside:

For an asparagus recipe with a completely different profile, try my Pomegranate Roasted Asparagus.

Thank you for being here. I believe art needs not just a creator, but a receiver as well to close the circle. Thank you for receiving the recipes that I sling out of my kitchen. I appreciate you!

As always, I’m wishing you great love, and deep healing!

💗,

Wendi

Spring Orange Asparagus (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: SidesCuisine: AIP, PaleoDifficulty: Easy
Servings

4

servings
Prep time

7

minutes
Cooking time

3

minutes

Spring Orange Asparagus (AIP/Paleo) may be one of the easiest side dishes you ever make! Get some tender spring asparagus, and give it a try!

Ingredients

  • Zest of one orange, plus more for garnish

  • 2 TBSP freshly squeezed orange juice

  • 2 TBSP + 1 TBSP extra virgin olive oil, divided

  • 3/4 tsp unrefined sea salt

  • 1/2 tsp dried tarragon

  • 1 bunch fresh asparagus, cut into 1″ pieces*

Directions

  • In a medium bowl, whisk together orange zest, orange juice, 2 tablespoons olive oil, salt and tarragon. Set aside.
  • Heat remaining tablespoon of olive oil over medium high heat. When oil is hot, add asparagus, and sauté for 3 minutes. Remove from heat.
  • Add asparagus to the bowl with the orange mixture, and toss well to coat. Garnish with a bit more orange zest. Serve immediately.

Notes

  • Use only the top 2/3 of the asparagus spears. The bottom third tends to be woody.

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One Comment

  1. Pingback: Paleo AIP Recipe Roundtable #364 - Phoenix Helix

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