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This colorful pan of baked asparagus with a rich tangerine sauce brings a little French flair to humble spring veggies. I always love making this when asparagus is at its freshest—the zippy sweet sauce never fails to delight guests.
The first time I served this for friends, everyone asked for seconds and the whole pan disappeared. Since the sauce keeps well, I usually make it in advance so all I do last minute is pop the asparagus in the oven.
Delicious Ingredients
- Rice wine vinegar: this is what gives the sauce a pop of tang and a bit of depth
- Tangerine juice: squeeze your own if you want it super citrusy
- Granulated sugar: forms the base of the sauce and takes the edge off the tartness
- Black pepper: a little bite and heat from this seeps in
- Salt: sharpens up all the flavors in the asparagus
- Olive oil: use extra virgin for the richest flavor and to help everything roast up golden
- Fresh asparagus spears: pick vibrant firm stalks with tightly closed tips for best results
Simple How-To Guide
- Plate and Spoon Over Sauce:
- When the asparagus comes out perfect, lay them out on a dish and pour that gorgeous golden tangerine sauce right over. The color combo is eye-catching every time.
- Make the Tangerine Sauce:
- While the asparagus cooks, put vinegar, sugar, and tangerine juice in a small pot on medium. Whisk until it bubbles, then let it simmer five to ten minutes so it thickens. You'll smell that sweet-citrus punch the whole time.
- Roast to Perfection:
- Lay the asparagus, already tossed and seasoned, in a single layer on a baking tray. Bake at 400 degrees for around 12 to 15 minutes until the ends turn golden and the spears are just soft but still a bit snappy.
- Bend and Toss Asparagus:
- Bend each spear until the woody bottom snaps off. Toss them all with olive oil, salt, and pepper so every piece gets covered well. That way all the flavors soak in as they cook.
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Using fresh tangerine is hands down my favorite thing here. Its smell is so bright and cheery. Every time I zest or squeeze some, I'm reminded of my grandma—she always said a splash of real juice changed any dish for the better.
Save Leftovers
Put any extra asparagus in a sealed box in your fridge—should stay good for two days. Pop the sauce into its own container and give it a quick warm-up before serving to keep that nice sheen.
Swaps You Can Make
If tangerines aren't available, go with fresh juice from oranges or clementines for a similar pop. No rice wine vinegar? Use white wine or apple cider vinegar—just know the taste will be a little different.
How to Serve
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Pairs perfectly with roast chicken, grilled fish, or even as a part of a springy meal with goat cheese and crusty bread. That zingy sauce gives plain grains or rice a huge flavor lift too.
French Inspiration
Gastrique is just a fancy way the French mix sweet and sour to bring a dish together. Swapping tangerine for the usual wine or lemon makes it fun and lets spring veggies steal the show.
FAQs About the Recipe
- → What is a gastrique?
It’s just a classic French sauce where vinegar and sugar, sometimes with some fruit juice, bubble away to get a tangy, sweet kick at the end.
- → Can I use orange juice instead of tangerine juice?
Totally—orange juice works fine and gives you that same pop of citrus in the glaze.
- → How do I know when the asparagus is properly roasted?
They’re perfect when they’re still kind of crisp, browned in spots, and go soft when you poke them with a fork, maybe after 12-15 minutes at 400°F.
- → Is rice wine vinegar essential for the gastrique?
Rice wine vinegar brings some gentle sharpness, but you can trade it in for white wine vinegar if you’d like—it’ll do the job!
- → What dishes pair well with this asparagus?
Try serving it next to grilled fish, a springy salad, or roast chicken to keep things delicious.
- → How can I store leftovers?
Tuck leftovers in a sealed container in the fridge—they’ll stay fresh for a couple days. Warm them up slow so they don’t go mushy.