We have an odd combination when it comes to in-season produce right now. Blood oranges and asparagus are neck and neck in the race for most-local.

This combo was too tempting to pass up — imagine the citrus-sweet flavors with the woody green wonder that is first-of-the-season asparagus. I’m surprised I can hold myself together.

Blood Orange Curry Chicken

1 whole free-range, organic chicken

1 TB curry powder

1 tsp Redmond Season Salt

1 tsp rubbed sage

1/2 tsp cardamom

1/2 tsp nutmeg

1/4 tsp ginger

2 small blood oranges, cut in halves

olive oil

Combine curry, season salt, sage, cardamom, nutmeg, and ginger in a small bowl. Stir. Loosen the skin above the breast meat. Rub olive oil over and inside the chicken. Rub herb mixture inside the loosened skin, then rub inside cavity and over the outside of the bird. Cut oranges in half. Squeeze juice inside the loosened skin, cavity, and outside of bird then place all four halves inside cavity. Bake at 325 degrees for two and a half hours, breast down. Flip chicken for the last hour of cooking. Take chicken out of the oven and rest.

While chicken is resting, cook asparagus.

Sauteed Asparagus in Blood Orange Reduction

1 bunch fresh asparagus

1 medium blood orange, cut in half

2 TB butter

1 scallion, chopped

1/2 tsp Redmond Season Salt

Saute scallions in 1 TB butter. After one minute, add the juice of half the orange. Stir. Add the asparagus, other TB of butter, and season salt. Saute until asparagus begins to brown then add juice from other half of blood orange. Stir. As soon as the liquid reduces and asparagus begins to caramelize, remove from heat.

Serve chicken and asparagus while they’re hot. Enjoy with a Navarro Sauvignon Blanc. (Can you believe I created this recipe on the fly? Sometimes wandering around the grocery store is all one needs for dinner inspiration.)