Asparagus With Kumquats And Tarragon Recipe

To learn more, read "What to Eat Now: Spring Veg!" in our National edition. See the rest of the recipes in this story: Fava Beans, Burrata, Toasted Almonds and Nigella Seeds and Snap Peas with Meyer Lemon, Shaved Radish and Mint

Recipe from the Tasting Table Test Kitchen

Asparagus with Kumquats and Tarragon
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Tender stalks of aspargus are dressed in bright kumquat vinaigrette. Make it today!
Prep Time
Cook Time
Total time: 20 minutes
  • 1½ pounds large asparagus, ends trimmed and peeled
  • ½ cup thinly sliced kumquats
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • ½ teaspoon grated fresh ginger
  • ⅛ teaspoon salt
  • 2 tablespoons roughly chopped tarragon
Optional Ingredients
  • ½ teaspoon finely minced green garlic (optional)
  1. Prepare an ice bath. Line a baking sheet with a clean kitchen towel and set aside. Bring a large pot of salted water to a boil over high heat, add the asparagus and cook until almost tender, about 4 minutes. Drain the asparagus in a colander and immediately transfer them to the ice bath to stop the cooking. When the asparagus are cool, about 1 minute, drain, then transfer them to a towel-lined sheet pan to drain.
  2. In a large bowl, whisk together the kumquats, olive oil, white wine vinegar, green garlic, ginger and salt. Add the asparagus and gently toss so that the vinaigrette coats each spear.
  3. Transfer the asparagus to a platter and garnish with chopped tarragon.
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