Roasted asparagus with kumquats is a delicious and healthy side dish that only needs 15 minutes to make. Roast, slice, whisk and serve! 

a photo of roast asparagus on a charcoal gray serving dish topped with bright orange sliced kumquats, sliced shallots and sliced black and green olives

Roasted asparagus with kumquats has been sitting here in the blog for 3 years waiting for me to post it.

A long time ago I visited the Culinary Institute of America and my goodness, what I wouldn’t give to go back for a week!! I was there with the California Olive Committee and it was one of the loveliest events I’ve ever attended. 

At one point we all made a bunch of dishes using olives (everything from sides and mains to dessert and it was unreal!!!) and this asparagus was from my team.

a photo of roast asparagus on a charcoal gray serving dish topped with bright orange sliced kumquats, sliced shallots and sliced black and green olives

Main Dish Idea

In fact, you should make the cheesy stuffed chicken I made for the brand alongside this recipe. IT IS SO GOOD!!

What You Need

There’s the smallest list of ingredients to make this roasted asparagus but the flavor is wonderful. In fact, this is one of my favorite healthy side dishes. Gosh, it’s one of my favorite sides period!

  • Asparagus, trimmed
  • Kumquats, sliced
  • Vinegar
  • Olive Oil
  • Sugar
  • S&P
  • Green Olives (optional)

a photo of roast asparagus on a charcoal gray serving dish topped with bright orange sliced kumquats, sliced shallots and sliced black and green olives

How to Make Roasted Asparagus

The first thing to tackle with asparagus is how to trim it. This is very important as the ends are very tough and woody. Check out our short post on how to prepare asparagus. Just hold down control and click the link to open a new tab so you don’t have to use the back arrow. 

  1. Heat the oven
  2. Toss the veggies with a little olive oil, salt and pepper. 
  3. Bake until tender but not soggy and browning on edges. 
  4. Meanwhile, whisk together the dressing. 
  5. Remove the asparagus, place on a platter with the kumquats and drizzle with the dressing. 
  6. Serve immediately!

a photo of roast asparagus on a charcoal gray serving dish topped with bright orange sliced kumquats, sliced shallots and sliced black and green olives

What Are Kumquats?

Kumquats are a tiny, not much bigger than a grape, citrus fruit that is similar to an orange. 

Do You Need To Peel Kumquats?

How do you eat kumquats?

You can eat the fruit peel and all. But beware, there are little seeds in there. They are a little sour and bitter sometimes, but with the right dressing like in this roasted asparagus recipe you’ll find just the balance you’re looking for. 

Are Kumquats Good For You?

Kumquats are low in calories and are an excellent source of vitamin C.

They’re also rich in fiber and water.  It’s the perfect low carb addition to a salad or veggie.

How Long Will Asparagus Keep? 

Fresh asparagus will keep for 3-4 days in the refrigerator, but you should stand it in a little water and trim a little off of the stems every few days to keep them healthy.

a photo of roast asparagus on a charcoal gray serving dish topped with bright orange sliced kumquats, sliced shallots and sliced black and green olives

How to Store Kumquats

Kumquats are stored on the counter for a few days or in a bag in the fridge for up to a month depending on how ripe they were when you bought them. 

Kumquats go soft and mold so just keep your eyes open for that. 

 

Asparagus is one of my favorite vegetables and roasted asparagus is my favorite way to prepare it! I love the nutty flavor roasting creates and with the bright kumquats added, this is a spectacular veggie side dish to eat year round!

 

Dinner Ideas to Serve with Asparagus

 

More Roasted Vegetables Recipes

More Side Dish Recipes

Roasted Asparagus with Kumquats

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Servings: 4
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes

Description

Roasted asparagus with kumquats is a delicious and healthy side dish that only needs 15 minutes to make. Roast, slice, whisk and serve!  You're going to love it!

Ingredients 

  • 1 Bunch Asparagus, trimmed
  • 1 Tablespoon Kinders Buttery Steakhouse Seasoning, optional, you can just use S&P
  • Salt and Pepper, to taste
  • 1 Drizzle Olive Oil

Dressing

  • 1/2 Shallot, minced
  • 2 Tablespoons Vinegar, Apple cider
  • 2 teaspoons Olive Oil
  • 1 teaspoon Sugar, or more to taste
  • 1 Cup Kumquats,  sliced thin and seeds removed
  • 1/3 Cup Green Olives, Minced
  • 1/4 Cup Black Olives, Halved

Instructions

For The Asparagus

  • Turn the oven to 425 degrees. 
  • Toss the asparagus in olive oil and salt and pepper and arrange evenly on a cookie sheet. 
  • Bake for 12 minutes and remove from the oven.

For the Dressing

  • In a small pan with a teaspoon of olive oil over medium heat, add the shallots and cook until tender. Turn off the heat
  • Add in and whisk together the vinegar, oil and sugar. 
  • Sprinkle the kumquats and olives over the asparagus and drizzle with dressing. 
  • Serve immediately

Notes

Try chopping up green olives and throw them on top too!

Nutrition

Serving: 1gCalories: 68kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 5mgPotassium: 280mgFiber: 4gSugar: 6gVitamin A: 932IUVitamin C: 19mgCalcium: 45mgIron: 3mg
Author: Sweet Basil
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Cuisine: American

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