Roasted Asparagus With Kumquats |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
My son used to love to eat kumquats, he would just pop them in his mouth like candy. So when I spied a half full container while preparing dinner last night, I though, how would roasted asparagus and kumquats taste. Read more ...surprisingly good is the answer. Roasting the kumquats brought out their natural sweetness and the citrus with the asparagus was a wonderful match. I think some toasted pine nuts would be a wonderful addition. Ingredients:
1 pound asparagus, trimmed and peeled, if desired (larger asparagus are much more tender then the pencil thin ones) |
10 - 15 kumquats, sliced thin |
1 - 2 tablespoons extra virgin olive oil (here a orange infused oil is a nice touch) |
1 teaspoon minced fresh thyme |
salt and freshly ground pepper, to taste |
Directions:
1. Heat the oven to 450 degrees F.
2. Toss the asparagus and kumquats with the olive oil and place on a rimmed cookie sheet. Sprinkle with minced thyme and season well with salt and pepper. Place in the oven and roast for 5 - 7 minutes, or until the asparagus are crisp tender and the kumquats are softened. Serve hot, warm or at room temperature.
3. Per Serving: 75 Calories, 4g Fat (trace Sat, 2g Mono, trace Poly); 2g Protein; 11g Carbohydrates; 4g Dietary Fiber; 0mg Cholesterol; 271mg Sodium.
|
|