Ingredients
- 1 lb approx. 450g green asparagus, trimmed
- 1 tablespoon extra virgin olive oil
- Salt and black pepper to taste
- Zest and juice of ½ green lime
For the garlic mojo:
- 3 tablespoon extra virgin olive oil
- 3 garlic cloves very finely minced or pressed
- 2 tablespoon naranja agria sour orange juice - or 1 tablespoon lime + 1 tablespoon orange juice
- 2 tablespoon fresh cilantro finely chopped
- Pinch of salt
Instructions
- Preheat oven to 180C (350F). Arrange asparagus in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper. Toss gently to coat.
- Roast 15-18 minutes until stalks are tender-crisp and tips are lightly golden. Do not overcrowd - space them so the heat circulates.
- While asparagus roasts, make the mojo: combine olive oil, minced garlic, naranja agria, and cilantro in a small bowl. Season with a pinch of salt. Let sit while the asparagus finishes so the garlic softens slightly in the acid.
- Finish: immediately upon removing asparagus from the oven, zest the lime directly over the hot spears. Pour the garlic mojo over the asparagus while still in the pan. Toss gently to coat. The heat from the asparagus releases the mojo aromatics immediately.
- Transfer to a serving plate. Finish with a squeeze of lime juice. Serve immediately.
Notes
The lime zest and mojo both go on while the asparagus is hot. This is the step that makes the difference - cold asparagus does not release the citrus oils or the garlic aromatics the same way. Thin asparagus roasts in 15 minutes. Thick asparagus may need 20 minutes.
Nutrition
Calories: 154kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 3mg | Potassium: 256mg | Fiber: 2g | Sugar: 3g | Vitamin A: 888IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 3mg
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