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    Home » Vegetables

    Roasted Asparagus with Orange Ginger Glaze

    Apr 23, 2009 · Modified: Mar 20, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads · 12 Comments

    Jump to Recipe Print Recipe

    Roasted Asparagus with Orange Ginger Glaze - Andrea Meyers

    “Can I have one?” asked Builder Guy and Top Gun as I took the roasted asparagus out of the oven. I handed a spear to each of them, and they noshed on it while I plated the asparagus and drizzled the orange ginger glaze on top. Roasting is one of my favorite ways to cook vegetables, and I enjoy the fresh flavor a fruity glaze adds. I’ll take a light glaze such as this over a heavy cream sauce any day. This recipe makes a family-sized amount, but you can cut it in half for a smaller group. I have also made a stir-fry version of this that is quick and easy. You can even make this with green beans, if you prefer.

    Always taste the marmalade first to judge the sweetness. If it’s really sweet you can omit the honey. I created this recipe using real orange marmalade made from Seville oranges (bitter oranges), so look for that in the jams and jellies section at your grocery store, or better yet, make your own orange marmalade if you have access to bitter oranges.

    This recipe can be made gluten-free if you use a gluten-free soy sauce, such as San-J.

    [Updated April 8, 2010.]

    Roasted Asparagus with Orange Ginger Glaze - Andrea Meyers
    Print Pin

    Roasted Asparagus with Orange Ginger Glaze

    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Vegetable
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: asparagus, soy sauce
    Servings: 6
    Calories: 163kcal
    Author: Andrea Meyers

    Equipment

    • baking sheet
    • 1 quart saucepan

    Ingredients

    • 2 tablespoons olive oil (plus more for roasting)
    • 2 slices Vidalia onion (finely chopped)
    • ½ inch fresh ginger (peeled and grated)
    • ½ cup orange marmalade
    • 2 tablespoons gluten-free soy sauce
    • 2 tablespoons honey (optional, more or less, to your taste)
    • 2 pounds asparagus (washed, patted dry, ends trimmed)
    • coarse sea salt (or kosher salt)
    US Customary - Metric

    Preparation

    • 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.

    Recipe Notes

    Stir-Fry Version
    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.

    Nutrition

    Calories: 163kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 325mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1160IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 3mg
    Tried this recipe?Share in the comments!

    More Vegetable Side Dishes

    Baked Potato Salad with Vidalia Onion Vinaigrette - Andrea Meyers
    Baked Potato Salad with Vidalia Onion Vinaigrette (The Kids Cook Monday)
    Cauliflower Casserole with Italian Sauce - Andrea Meyers
    Cauliflower Casserole with Italian Sauce
    Green Beans with Caramelized Red Onions - Andrea Meyers
    Green Beans with Caramelized Red Onions

    More Asparagus Recipes From Around the Blogs

    • Steamy Kitchen – Slow Butter Braised Asparagus
    • House of Annie – Quinoa Salad with Shrimp and Asparagus
    « Chicken Bok Choy
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    Reader Interactions

    Comments

    1. Nate says

      April 23, 2009 at 3:04 am

      We usually have roasted asparagus with just s&p. Never thought to combine orange with asparagus. Neat combo!

      Thanks for the link to our shrimp and asparagus quinoa salad recipe!

      Nates last blog post..Buttery Dinner Rolls Recipe

      Reply
    2. A&N says

      April 23, 2009 at 8:57 am

      I LOVE the glaze Andrea! Seems kind sweet and sour. I loved the idea of adding marmalade to the glaze.

      Reply
    3. michelle says

      April 23, 2009 at 9:11 am

      love the combo of ginger and citrus. and love any veggie roasted. this "joint effort" sounds delish!
      michelle

      Reply
    4. Karina says

      April 23, 2009 at 11:10 am

      We've been eating asparagus with everything. And roasted is my favorite. Your orange ginger sauce sounds divine. Happy Spring- and thanks for the shout-out!

      Reply
    5. Christina@DeglazeMe says

      April 23, 2009 at 8:00 pm

      This is a very creative and new way to try roasted asparagus!!! I love it!

      Reply
    6. Lydia (The Perfect Pantry) says

      April 23, 2009 at 9:09 pm

      The first time I tasted asparagus with orange was at a dinner of recipes from Julia Child's Mastering the Art of French Cooking. It was paired with a provencal tuna main dish. What a perfect combination of flavors.

      Reply
    7. Kevin says

      April 24, 2009 at 9:22 pm

      What a great way to enjoy some asparagus!

      Reply
    8. Diane-thewholegang says

      April 25, 2009 at 8:51 am

      I'm so happy it's asparagus season and now I have a new recipe to try. This looks divine. Thank you for also sharing it on Friday Foodie Fix. Enjoy our sunny weekend and warm weather!

      Reply
    9. Sophie says

      April 26, 2009 at 3:39 am

      MMMMMMMM...those green asparagus with that dressing over the top sounds amazingly tasty! Love it!
      Do you think that I could use this also on the white asparagus?
      Because the white are more famous in Belgium!

      Reply
    10. Nancy says

      April 26, 2009 at 4:03 pm

      The flavor combinations sounds wonderful and the dish is visually delicious. This is a new asparagus recipe I'll definitely try.

      Reply
    11. Susan from Food Blogga says

      April 26, 2009 at 5:50 pm

      Oh, I adore this flavor combination, Andrea, and the photos are really lovely. I'm posting a couple of asparagus recipes soon, and one includes oranges and honey, so I'll link to this one too.

      Reply

    Trackbacks

    1. Friday Foodie Fix –Asparagus — The W.H.O.L.E. Gang says:
      July 2, 2009 at 9:33 am

      [...] Andrea’s Recipes 10. The Sensitive Pantry 11. Ellen at I Am Gluten Free 12. SleepBetterTips: Shrimp and Asparagus [...]

      Reply

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