Food for Thought – September 28, 2015

By NANCY ZAMBELL

For The Vista

Just two more hikes to go and I will have completed the Fairfield Glade marathon!

I’ve had a great time, met lots of hikers, and discovered that not all of the Glade’s trails are a “walk in the park”.

The hiking and camaraderie have inspired me to not only be more physically active, but to also attempt to cook and eat healthier.

And what could be more nutritious than roasted vegetables?

I discovered this recipe a few years ago when creating new dishes for a dinner party. It’s easy; it’s pretty; and it tastes really good—hope you enjoy it!

Roasted Asparagus with Orange

 & Hazelnuts

Preheat oven to 500°. Toss in a small pan:

2 lbs asparagus, bottoms snapped off

2 tsp olive oil

Roast 12 minutes, tossing once or twice, or until lightly charred & crisp-tender.

At the same time, place a large, deep skillet over medium heat & melt & slightly brown 2 T unsalted butter

Add to butter:

2 tsp grated orange zest

1⁄4 c chopped, toasted hazelnuts

1/3 c fresh orange juice

Cook 3 minutes, stirring a few times. Add the roasted asparagus. Toss several times to heat through, then add:

1⁄2 tsp salt

1⁄4 tsp freshly ground pepper

Serve warm.

Makes 8 servings.