Effortless Asparagus Tangerine Gastrique (Print Version)
# 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, trimmed
→ Tangerine Gastrique
05 -
30 ml rice wine vinegar
06 -
60 ml freshly squeezed tangerine juice
07 -
50 g granulated sugar
# Instructions:
01 -
First, crank the oven up to 204°C so it's ready to use.
02 -
Drop your trimmed asparagus into a big bowl, then pour in olive oil, sprinkle with black pepper and salt. Mix it up until everything's covered well.
03 -
Spread your seasoned asparagus flat on a baking sheet. Slide it into the hot oven and let them roast 12–15 minutes. Take them out once they're golden and soft.
04 -
As your asparagus cooks, grab a small pan. Toss in the sugar, tangerine juice, and rice wine vinegar. Put it on medium and keep stirring as it comes to a boil. Turn the heat down to let it bubble gently until it's a bit thick and coats a spoon—this takes 5–10 minutes.
05 -
Pile up the roasted asparagus on a plate, then pour the tangy gastrique over while it's still warm. Dig in right away.
# Notes:
01 -
If you want the asparagus to taste awesome, get it to the table when the gastrique is hot and fresh.