Roasted Asparagus Tangerine Gastrique (Print Version)
# 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:
01 -
Set the oven to 400°F (204°C) to ensure even roasting temperature.
02 -
In a large bowl, toss the trimmed asparagus spears with olive oil, salt, and black pepper until each spear is evenly coated.
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.
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.
05 -
Transfer the roasted asparagus to a serving platter and drizzle the warm tangerine gastrique evenly over the top before serving.
# Notes:
01 -
For optimal presentation, serve the asparagus immediately while the gastrique is warm.