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
Asparagus with Kumquats and Tarragon
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 16 minutes
Cook Time: 4 minutes
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 finely minced green garlic (optional)
½ teaspoon grated fresh ginger
⅛ teaspoon salt
2 tablespoons roughly chopped tarragon
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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