Roasted Asparagus Tangerine Gastrique

Featured in Complementary Creations.

Delight in crisp-tender asparagus spears roasted to perfection and finished with a vibrant tangerine gastrique. The fresh spears are tossed with olive oil, seasoned, and roasted until just caramelized. Meanwhile, a quick sauce simmers with tangerine juice, sugar, and rice wine vinegar, reducing to a silken glaze. The gastrique adds a bright, citrusy tang that beautifully balances the earthiness of asparagus. This elegant pairing brings French bistro flavors to your table with minimal effort and maximum flavor impact. Serve warm as an impressive accompaniment to any main course, highlighting spring's finest produce.

Barbara Chef
Updated on Mon, 23 Jun 2025 02:15:38 GMT
A plate of green asparagus with sauce. Pin it
A plate of green asparagus with sauce. | gracefulflavors.com

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.
A plate of cooked asparagus with sauce. Pin it
A plate of cooked asparagus with sauce. | gracefulflavors.com

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

A plate of asparagus with a sauce. Pin it
A plate of asparagus with a sauce. | gracefulflavors.com

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.

Roasted Asparagus Tangerine Gastrique

Crisp asparagus roasted, topped with a sweet-tart tangerine gastrique highlighting French flavor.

Prep Time
10 Minutes
Cook Time
17 Minutes
Total Time
27 Minutes
By: Barbara

Category: Perfect Sides

Difficulty: Easy

Cuisine: French

Yield: 2 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Roasted Asparagus

01 12 ounces fresh asparagus spears, trimmed
02 1 tablespoon olive oil
03 1/2 teaspoon salt
04 1/4 teaspoon black pepper

→ Tangerine Gastrique

05 1/4 cup granulated sugar
06 1/4 cup freshly squeezed tangerine juice
07 2 tablespoons rice wine vinegar

Instructions

Step 01

Set the oven to 400°F (204°C) to ensure even roasting temperature.

Step 02

In a large bowl, toss the trimmed asparagus spears with olive oil, salt, and black pepper until each spear is evenly coated.

Step 03

Arrange the seasoned asparagus in a single layer on a baking sheet. Roast in the preheated oven for 12 to 15 minutes, or until just tender and lightly caramelized.

Step 04

While the asparagus roasts, combine granulated sugar, freshly squeezed tangerine juice, and rice wine vinegar in a small saucepan. Bring the mixture to a boil over medium heat, stirring continuously. Reduce the heat and allow the liquid to simmer until thickened and it coats the back of a spoon, approximately 5 to 10 minutes.

Step 05

Transfer the roasted asparagus to a serving platter and drizzle the warm tangerine gastrique evenly over the top before serving.

Notes

  1. For optimal presentation, serve the asparagus immediately while the gastrique is warm.

Tools You'll Need

  • Baking sheet
  • Mixing bowl
  • Small saucepan
  • Oven
  • Measuring spoons and cups

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 209
  • Total Fat: 7 g
  • Total Carbohydrate: 35 g
  • Protein: 4 g