Ingredients

How to make it

  • Heat the oven to 450 degrees F.
  • 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.
  • Per Serving: 75 Calories, 4g Fat (trace Sat, 2g Mono, trace Poly); 2g Protein; 11g Carbohydrates; 4g Dietary Fiber; 0mg Cholesterol; 271mg Sodium.

Reviews & Comments 5

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  • Good4U 9 months ago
    Review in IMI by Detroit Tokyo
    Roasted Asparagus With Kumquats
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  • elgourmand 3 years ago
    No way I am going to get Kumquats here in Samoa. What alternates would you suggest? RJ
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  • DetroitTokyo 3 years ago
    I don't think I've ever had kumquats until I tried this dish. We love asparagus and just got the sweet, local, spring variety so I was excited to try something new with it. I did not have fresh thyme so I left it out. The asparagus was delicious but the kumquats were too tart for me. I don't know if that's how they always are. I was looking for a citrus taste with some tartness. Either way, it's a beautiful looking recipe but I don't want to rate it b/c I may not even know what it's supposed to taste like. I hope this makes sense. Thank you!
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  • elgourmand 3 years ago
    Serendipity strikes again. Nice post. RJ
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  • DetroitTokyo 3 years ago
    sounds & looks wonderful!
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