Roasted Asparagus with Orange Ginger Glaze Print Email

2 tablespoons olive oil + more for the roasting
2 slices of Vidalia onion, finely chopped
1/2 inch (5 mm) fresh ginger, peeled and grated
1/2 cup (120 ml) orange marmalade
2 tablespoons low sodium soy sauce
2 tablespoons honey (optional, more or less, to your taste)
2 pounds (~900 g) asparagus, washed, patted dry, ends trimmed?coarse sea salt or kosher salt

Preheat the oven to 450° F/230° C.

While the oven heats, warm 2 tablespoons of olive oil in the small pan over medium heat. Add the chopped Vidalia onion and sauté until the onions are soft and glistening. Add the grated ginger and cook for one more minute.

Add the marmalade and soy sauce. Stir and cook until the marmalade has melted and the mixture is combined. Taste for sweetness. Add honey as desired. Turn the heat down to low to keep warm.

Spread 3 or 4 tablespoons of olive oil around the baking sheet, then arrange the asparagus on the sheet. Brush with the olive oil, then sprinkle on some coarse sea salt.

Roast in the preheated oven for about 12 minutes, shaking the pan and turning the spears after 6 minutes.

Remove from the oven and transfer to a serving plate. Pour the warm glaze on top and serve.

Cut the asparagus into 2-inch chunks and stir-fry with the onions and ginger. Add the marmalade, soy sauce, and honey and cook until the sauce comes together. -

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