1
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Peel and mince or grate garlic. Zest and thinly slice orange and lemon (reserve citrus “ends” for squeezing in Steps 3 and 5). Pick and roughly chop fronds from dill. Trim and discard woody bottom ends from asparagus.