Asparagus Tangerine Gastrique (Printable Version)
# 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, trimmed
→ Tangerine Gastrique
05 -
2 tablespoons rice wine vinegar
06 -
1/4 cup freshly squeezed tangerine juice
07 -
1/4 cup granulated sugar
# Steps to Follow:
01 -
Pop the roasted asparagus onto your favorite platter, then pour the cozy tangerine gastrique all over so every piece gets a tasty coat.
02 -
Toss the sugar, tangerine juice, and rice wine vinegar into a small pot. Turn on the stove to medium and keep stirring as it starts bubbling. Once it boils, lower the heat and let it bubble gently for about 5 to 10 minutes. You’ll know it’s ready when it looks thicker and sticks to your spoon.
03 -
Move the oiled and seasoned asparagus onto your baking sheet, spread them out in one layer. Roast for about 12 to 15 minutes; you want them just soft with a bit of golden color.
04 -
Grab a big bowl and toss the asparagus with olive oil, a sprinkle of salt, and some pepper. Make sure every stalk gets a good coat.
05 -
Fire up your oven to 400°F (204°C) so it’s nice and hot for roasting.
# Additional Tips:
01 -
As soon as that tangy sauce is warm, go ahead and serve. It looks extra great and tastes awesome right away.