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.
Stir-Fry VersionCut 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.