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Roasted Asparagus with Kumquats

Roasted Asparagus With Kumquats

Roasting the kumquats brings out their natural sweetness and the citrus with the asparagus was a wonderful match.
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Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Course Vegetables
Cuisine American
Servings 4 servings
Calories 136 kcal


  • 1 pound asparagus trimmed and peeled, if desired (larger asparagus are much more tender then the pencil thin ones)
  • 10 - 15 kumquats sliced thin, any seeds removed
  • 1 - 2 tablespoons extra virgin olive oil here a orange infused oil is a nice touch
  • 1 teaspoon minced fresh thyme
  • salt and freshly ground pepper to 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.


Serving: 1gSodium: 97mgSugar: 8gFiber: 7gCalories: 136kcalPolyunsaturated Fat: 6gSaturated Fat: 1gFat: 8gProtein: 4gCarbohydrates: 16g
Keyword kumquats, roasted vegetable, spring vegetable
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