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Roasted asparagus with tangerine gastrique brings a vibrant twist to the classic spring vegetable dish by pairing crisp-tender spears with a glossy sweet citrus glaze. Every time I make this for family dinners or spring gatherings it disappears fast and always gets people asking for the recipe.
This recipe always brightens my table and I love watching kids even the picky ones reach for seconds. I created this one spring when the farmers market had tangerines everywhere and have made it every season since.
Ingredients
- Asparagus spears: Fresh green asparagus makes the dish look and taste its best. Choose firm stalks with closed tips
- Olive oil: Coats the asparagus and helps it roast evenly while adding richness. Use a fruity extra virgin oil if possible
- Salt and black pepper: Brightens flavor and contrasts the sweetness of the gastrique. Fresh ground pepper has the boldest taste
- Granulated sugar: Creates the base for the sweet glaze and gives body to the gastrique syrup
- Freshly squeezed tangerine juice: Delivers a floral citrus punch. Look for ripe tangerines that yield easily under gentle pressure
- Rice wine vinegar: Adds tang to balance the sweetness and brighten the glaze. Select a mild and clear rice vinegar
Step-by-Step Instructions
- Preheat Oven:
- Set the oven to four hundred degrees Fahrenheit to achieve ideal roasting heat for tender asparagus
- Season the Asparagus:
- In a large bowl toss trimmed asparagus spears thoroughly with olive oil salt and black pepper to ensure each piece is evenly coated
- Roast the Asparagus:
- Spread the seasoned asparagus on a baking sheet in a single layer. Roast in the hot oven for twelve to fifteen minutes until just tender and edges are lightly caramelized for best texture
- Make the Tangerine Gastrique:
- While the asparagus is roasting combine granulated sugar tangerine juice and rice wine vinegar in a small saucepan. Stir constantly and bring to a boil over medium heat. Lower the heat and let it reduce gently until thickened and able to coat the back of a spoon about five to ten minutes
- Serve:
- Spoon the roasted asparagus onto a serving platter and immediately drizzle the warm glossy gastrique evenly over the top for maximum flavor and shine
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For me the best part of this dish is the bite where sweet tangy gastrique soaks into the caramelized asparagus tips. My little cousin once asked for the gastrique alone on her finger so now I always make extra
Storage Tips
Store any leftover asparagus and gastrique separately if possible. Place cooled asparagus in an airtight container and keep in the fridge for up to three days. The gastrique syrup keeps even longer in the refrigerator in a glass jar. Rewarm before serving to keep the asparagus tender and the glaze glossy
Ingredient Substitutions
No tangerines Try oranges for a milder citrus flavor or blood oranges for color and unique tang. If rice wine vinegar is missing substitute with white wine vinegar or even apple cider vinegar for a subtle difference. Maple syrup can replace granulated sugar for a different sweetness and depth
Serving Suggestions
This asparagus dish shines next to anything with a little smokiness or richness. Try alongside grilled steak herbed roasted chicken or a simple pasta with butter and Parmesan. A few toasted almonds or orange zest over the top add crunch and extra aroma for special occasions
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A Touch of French Inspiration
A gastrique is a classic French sweet and sour syrup often used in restaurant cooking for dramatic flair. Making a fruit gastrique at home is surprisingly simple and instantly elevates your vegetable repertoire. I started using this trick to add big flavor without heavy sauces and it has quickly become a go-to for entertaining
Recipe FAQs
- → Can bottled tangerine juice be used instead of fresh?
Freshly squeezed tangerine juice best preserves the vibrant citrus flavor, but bottled juice can work in a pinch. Check for unsweetened, pure juice to keep the gastrique balanced and bright.
- → How can I avoid over-roasting the asparagus?
Spread the spears in a single layer and check them at the 12-minute mark. They should be tender but still bright green, with light caramelization and a slight snap when bitten.
- → Is rice wine vinegar essential in the gastrique?
Rice wine vinegar adds subtle floral acidity to the sauce. If necessary, substitute with white wine vinegar but use a touch less as it has a sharper taste.
- → Can the dish be served at room temperature?
For best flavor and appearance, serve the asparagus while the gastrique is still warm. It can cool to room temperature, but the citrus glaze may thicken further as it sits.
- → What pairs well with this vegetable dish?
This asparagus is an excellent side for roasted poultry, seared fish, or as part of a spring brunch spread. The bright citrus note helps cut through richer main courses.