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This vibrant roasted asparagus topped with a luscious tangerine gastrique is a French-inspired side dish that transforms simple spring produce into something truly elegant. I love serving this dish when asparagus is at its peak and the sweet tangy sauce always surprises guests in the best way.
I first tried this combination for a dinner party to wow friends and it instantly became my go-to when I want something easy but impressive. The sauce can even be made ahead so plating is a breeze.
Ingredients
- Fresh asparagus spears: choose firm stalks with tight tips for best flavor and texture
- Olive oil: extra virgin works well here and gives richness
- Salt: brings out the natural flavor of asparagus
- Black pepper: adds subtle heat and sharpness
- Granulated sugar: for the base of the gastrique balances out the tartness
- Tangerine juice: use freshly squeezed for the brightest citrus kick
- Rice wine vinegar: gives the gastrique its essential tang and complexity
Step-by-Step Instructions
- Trim and Season the Asparagus:
- Snap the woody ends from each spear and toss the asparagus generously with olive oil salt and black pepper so every stalk glistens. This ensures even roasting and full flavor.
- Roast the Asparagus:
- Arrange the seasoned asparagus in a single layer on a baking sheet. Slide into a preheated 400 degree oven and roast for 12 to 15 minutes until just tender and beginning to caramelize. Keep an eye out for slight golden spots.
- Prepare the Tangerine Gastrique:
- While the asparagus roasts combine sugar tangerine juice and rice wine vinegar in a small saucepan over medium heat. Whisk continuously as the mixture comes to a boil. Let it bubble away for about 5 to 10 minutes until it thickens enough to coat the back of a spoon. The aroma will be sweetly citrusy with a hint of vinegar complexity.
- Plate and Drizzle:
- Once the asparagus is tender arrange it on a platter and spoon the warm tangerine gastrique over the top. Let the vivid orange sauce pool around the green spears for an eye catching presentation.
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The tangerine juice is my favorite part of this dish. Its fragrance is sunny and unforgettable. Every time I zest and squeeze a tangerine I think of my grandmother who loved using citrus in savory dishes and taught me that fresh juice makes all the difference.
Storage Tips
Store any leftover asparagus in an airtight container in the refrigerator for up to two days. The sauce can be kept separately and quickly reheated to keep its glossy texture.
Ingredient Substitutions
If you cannot find tangerines try fresh orange or clementine juice for a similar bright flavor. White wine vinegar or apple cider vinegar can stand in for rice wine vinegar but the taste will shift slightly.
Serving Suggestions
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This dish works beautifully alongside roast chicken grilled fish or as part of a spring lunch spread with goat cheese and crisp bread. The sweet tart sauce makes plain grains or rice suddenly feel special.
French Roots
A gastrique is a classic sweet and sour reduction from French cuisine designed to balance flavors. Using tangerine instead of the usual wine or lemon modernizes the tradition and lets spring produce shine.
Frequently Asked Questions
- → What is a gastrique?
A gastrique is a French sauce made by reducing vinegar and sugar, often with fruit juice, for a tangy-sweet finish.
- → Can I use orange juice instead of tangerine juice?
Yes, orange juice is a suitable substitute and produces a similarly bright, citrusy glaze.
- → How do I know when the asparagus is properly roasted?
The asparagus are done when tender-crisp, lightly browned, and easily pierced with a fork after about 12-15 minutes at 400°F.
- → Is rice wine vinegar essential for the gastrique?
Rice wine vinegar adds delicate acidity, but you may substitute with white wine vinegar for a similar effect.
- → What dishes pair well with this asparagus?
This side is delicious alongside roasted chicken, grilled fish, or a light spring salad.
- → How can I store leftovers?
Keep leftovers in an airtight container in the fridge for up to two days. Reheat gently to preserve texture.