As promised (or threatened?), I’m back today with another recipe using kumquats.
I’ve been working diligently on that case that my Mom gave me a couple of weeks ago. But progress seems slow. I even tried to give some away. But people stare at you funny when you try to force a zip-closure bag full of miniature looking oranges onto them.
Oh well. I can’t really complain. Kumquats are only available around here for a short period of time, so I’m happy to indulge in them while they’re in season.
The other seasonal item that I’m binging on right now is asparagus. And it seems that you guys are doing the same. Because when I asked you to tell me what Spring vegetable was your favorite, the results came back loud and clear. Asparagus takes the cake.
So armed with the knowledge that you all love asparagus, and my bottomless case of kumquats, I created this easy recipe for Roasted Asparagus with Sautéed Shallots and Kumquats. You only need seven ingredients for this dish. And about 15 minutes of time. Easy peasy. It’s vegan and gluten free, too. Try it out as a side dish for Easter or Mother’s Day brunch. Or use it to top grain bowls, savory waffles, etc. It’s completely addicting. I ate the entire pan by myself in just two sittings!
I’m sharing this delicious recipe as part of our monthly seasonal produce round-up organized by Becky from Vintage Mixer. Check out Becky’s April Produce Guide to learn about which fruits and vegetables are best to be enjoyed this month. You’ll also find plenty of recipe ideas, too. And for additional April inspiration (say that five times fast!), click on the links below to see what new creations some of my blogging friends whipped up this month.
Roasted Asparagus with Sautéed Shallots and Kumquats
- 1 lb asparagus, bottom 1-inch trimmed and discarded
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 cup sliced shallots (from about 2 medium shallots)
- 1 cup sliced kumquats
- 1 tablespoon fresh dill, chopped
- Pre-heat your oven to 400 degrees. Spread the asparagus out onto a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle with the salt and black pepper. Transfer to your oven and roast for 10-12 minutes. Remove and cover to keep warm.
- Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the shallot and cook, stirring frequently, until softened and browned, about 5 minutes. Add the sliced kumquats and cook for 1 minute more. Remove the skillet from the heat.
- To serve, place the asparagus on a serving plate. Top the asparagus with the shallot-kumquat mixture. Then sprinkle with the fresh dill. Enjoy immediately.
April Eat Seasonal Recipes
Sugar Snap Pea and Bacon Salad by Completely Delicious
BBQ Cauliflower & Chickpea Veggie Burgers by She Likes Food
Asparagus Grilled Cheese by Vintage Mixer
Frittata with Ham and Asparagus by Healthy Seasonal Recipes
Easy Homemade Guacamole by Joy Food Sunshine
Sorghum Vegetable Salad with Cumin-Lime Vinaigrette by Cafe Johnsonia
Mushroom Rosemary Olive Oil Bread by Cookin’ Canuck
Roasted Asparagus with Balsamic, Gorgonzola and Walnuts by Aggie’s Kitchen
Polenta Cauliflower Torta with Roasted Asparagus by Letty’s Kitchen
Herbed Potato Rösti with Peas, Shallots, and Bacon by Food for My Family
Maple-Glazed Sweet Potatoes with Walnut-Bacon Crumble by Simple Bites
Creamy Pasta with Salmon and Asparagus by Foodie Crush
Ultimate Veggie Sandwich with Lemon Herb Cream Cheese by Flavor the Moments
Spring Mint & Papaya Batido by Suitcase Foodist
Skillet Shrimp with Lime and Green Curry Compound Butter by Kitchen Confidante
Loaded Guacamole Tacos by Mountain Mama Cooks
This would be so perfect for brunch! Or anytime, really. I’m glad I have bunch of asparagus in my fridge waiting to be used. 🙂
Yes! So many wonderful asparagus recipes in our round-up this month. I want them all!
Asparagus is my #1! And kumquats are something I normally just eat on their own…I need to actually incorporate them into a dish. This looks like a delicious way to use them — what a pretty dish!
I find sometimes kumquats are too sour for me, so I like adding them into recipes instead of just eating them on their own. I hope you get to try this recipe, Marcie!
Asparagus is hands down my favorite spring veggie! And I loooove kumquats but I haven’t been able to find ANY here this year! What the heck? Obviously I need to live near you, because I would be over daily asking for a baggie full of those beauties! This dish is just everything, Liz! SO pretty and SO flavorful, this is definitely something I could LIVE off of! Pinned! Cheers, friend!
I pretty much ate this for breakfast one day. Lol. Weird food blogger habits!
Yes PLEASE! I love asparagus and this looks perfect!
Thanks, Laura. I hope you try it out!
I am such a fan of asparagus- and I’ve still never had a kumquat but they add a gorgeous color here! 🙂
And they pair so nicely with the earthy asparagus. I hope you can find some!
I adore the sweet and sour contrast of kumquats.–sweet skin, sour center. And they are so pretty with the asparagus. Does your Mom have a kumquat tree? My grandmother had one but as a little girl, I didn’t appreciate the little orange jewels.
No tree (I’m pretty sure they don’t grow in New England!), but we have a wholesale produce business. So that’s why I always get so many great fruits and veggies!
I really need someone in my life who tries to pawn kumquats off on me! They are some of my faves. I love popping them in my mouth raw and they make the BEST marmalade. I can’t wait to try them sautéed.
Ha ha. Wish we lived closer because then I’d happily give you a big bag!
I love that you’ve paired the kumquats in a savory dish. One of my favorite recipes is to candy them and top cheesecake. I’ll keep my eyes out at the grocery!
Yes, they are so good candied as well! Now I’m thinking about cheesecake…lol!
I think it’s been years since I had a kumquat! I do remember thinking they were cool cause you could eat the skin though! I bet they’re delicious roasted! And, I’m always up for some roasted asparagus so I’m loving this! And, the photos are so pretty 🙂
Thanks, Izzy! I hope you find some kumquats!
I’m in love with this flavor combo!! This will be one I MUST try this season! I gotta run out and get some kumquats before they leave the shelves!
Wish I could just send you some of mine. Lol!
This is so lovely! For the record I would love a bag of kumquats foisted on me. Lol.
Ok, maybe I need to drive up. Trade you for some maple syrup?
Asparagus FTW – and lots of it for the short time it’s in season! I’d love to try it with your kumquats, Liz. Please send a rejected ziplock bag! The color contrast of these too fleeting seasonal treats is gorgeous and I can imagine they taste just sublime! Thank you for sharing all the delicious seasonal recipes and Becky’s produce guide :D.
Would love to send you a bag. Lol!
I freaking LOVE that you combined kumquats and asparagus together. My mom tried to shove a huge bag of kumquats my way too, when I visited SF a few weekends ago.
Ha ha. Guess it’s a Mom thing? 🙂
Yummy! So colorful and healthy, Liz! Love it!
Thanks, Agness. I hope you try it out!