Roasted Asparagus with Orange Ginger Glaze

Course Vegetable

Cuisine American

Diet Gluten Free, Vegetarian

Keyword asparagus, soy sauce

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

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

Instructions

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.

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