1poundasparagustrimmed and peeled, if desired (larger asparagus are much more tender then the pencil thin ones)
10 - 15kumquatssliced thin, any seeds removed
1 - 2tablespoonsextra virgin olive oilhere a orange infused oil is a nice touch
1teaspoonminced fresh thyme
salt and freshly ground pepperto taste
Step 1 Heat the oven to 450º F. Step 2 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.
I like to use larger asparagus in this presentation.If you can't find kumquats, use an orange, sliced into quaters then thinly sliced.