Asparagus Tangerine Gastrique (Printable Version)
Roasty asparagus finished with a punchy-sweet citrus gastrique that shouts French flair.
# What You'll Need:
→ Roasted Asparagus
01 -
1 tablespoon olive oil
02 -
1/4 teaspoon black pepper
03 -
1/2 teaspoon salt
04 -
12 ounces fresh asparagus spears, ends trimmed
→ Tangerine Gastrique
05 -
2 tablespoons rice wine vinegar
06 -
1/4 cup freshly squeezed tangerine juice
07 -
1/4 cup granulated sugar
# Step-by-Step Guide:
01 -
Slide those hot asparagus stalks onto a plate. Grab that tangy gastrique and pour it right on top. Dig in while it’s steamy.
02 -
As your asparagus cooks, stir up sugar, tangerine juice, and vinegar in a small pot. Let it bubble on medium, keep stirring, then bring the heat down until the sauce gets syrupy and thick—should only take 5 to 10 minutes.
03 -
Spread your coated asparagus all over a baking sheet in a single layer. Bake them for about 12 to 15 minutes until they're soft and have a bit of golden color.
04 -
Grab a big bowl. Toss asparagus spears with olive oil, black pepper, and salt to make sure everything gets covered.
05 -
Switch your oven on to 400°F (204°C) so it's hot and ready for roasting.
# Additional Notes:
01 -
Want it looking great? Serve the asparagus right away and pour that gastrique while it’s still warm.