Roasted Asparagus Tangerine Gastrique (Print)
Tender asparagus spears roasted, finished with a bright tangerine gastrique for a refreshing twist.
# Ingredients:
→ Roasted Asparagus
01 -
340 g fresh asparagus spears, trimmed
02 -
15 ml olive oil
03 -
2.5 g salt
04 -
0.5 g ground black pepper
→ Tangerine Gastrique
05 -
50 g granulated sugar
06 -
60 ml freshly squeezed tangerine juice
07 -
30 ml rice wine vinegar
# Steps:
01 -
Set the oven to 204°C to prepare for roasting.
02 -
In a large mixing bowl, toss the trimmed asparagus spears with olive oil, salt, and black pepper until evenly coated.
03 -
Arrange the seasoned asparagus in a single layer on a baking sheet. Roast in the preheated oven for 12–15 minutes, or until just tender and lightly caramelized.
04 -
While the asparagus is roasting, place granulated sugar, tangerine juice, and rice wine vinegar in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until thickened and the mixture coats the back of a spoon, about 5–10 minutes.
05 -
Move the roasted asparagus to a serving platter and drizzle the warm tangerine gastrique evenly over the top. Serve immediately.
# Additional Notes:
01 -
For the best texture and flavor, present the asparagus as soon as the gastrique is ready and still warm.