asparagus tangerine gastrique (Print Version)
Roast some asparagus spears and splash them with a punchy tangerine gastrique for a fresh, new bite.
# Ingredients:
→ Roasted Asparagus
01 -
0.5 g ground black pepper
02 -
2.5 g salt
03 -
15 ml olive oil
04 -
340 g fresh asparagus spears, ends snapped off
→ Tangerine Gastrique
05 -
30 ml rice wine vinegar
06 -
60 ml tangerine juice, squeezed from fresh fruit
07 -
50 g white sugar
# Steps:
01 -
Lay your hot asparagus on a plate and pour the tangerine sauce all over. Enjoy it right away while it's nice and warm.
02 -
As your asparagus roasts, combine sugar, tangerine juice, and vinegar in a little pot. Set it over medium heat, let it bubble, and keep stirring. Lower the heat and let it hang out until it's thick enough to stick to your spoon, around 5 to 10 minutes.
03 -
Spread the oiled and seasoned asparagus in a single layer on a tray. Pop it in the oven and cook for 12 to 15 minutes. It's ready when it's a bit golden and soft.
04 -
Dump the trimmed asparagus into a big bowl. Drizzle on the oil and shake on your salt and pepper. Give everything a good toss so it’s covered evenly.
05 -
Fire up your oven to 204°C. Let it get hot before you start roasting.
# Notes:
01 -
To keep the asparagus tasting awesome, serve it soon after drizzling with the hot gastrique.