Asparagus with Cardamom and Tangerine
Cardamom and tangerine bring a light floral and citrus note to fresh asparagus, while a bit of butter adds just enough richness to round everything out. The marmalade adds a subtle sweetness with a hint of bitterness, and fresh zest and juice keep the dish bright and balanced. A sprinkle of Kosher salt at the end gives it a nice pop of flavor.
It’s a simple dish, but it has some real upside nutritionally. Asparagus is packed with fiber, folate, and vitamins A, C, and K, and the orange adds another hit of vitamin C along with some antioxidants. It’s fresh, flavorful, and still feels pretty light overall.
Serves 4
Prep and cooking time: 15 minutes
Ingredients
1 lb fresh asparagus, trimmed
1 tbsp unsalted butter
1–2 tsp orange marmalade
Zest of 1 tangerine
2 tbsp fresh tangerine juice
1/8 tsp ground cardamom (light pinch)
Kosher salt, to taste
Freshly ground black pepper
Directions
Bring a pot of salted water to a boil. Add asparagus and cook for 2–3 minutes until bright green and just tender.
Drain and set aside (or shock in ice water if you want to hold color and stop cooking).
In a large pan over medium heat, melt the butter. Stir in the marmalade, tangerine juice, zest, and a pinch of cardamom. Let it warm and loosen for about 1–2 minutes.
Add the asparagus to the pan and toss to coat evenly. Cook for another 2–3 minutes until heated through and lightly glazed.
Transfer to a serving dish and finish with Kosher salt and a few cracks of black pepper if you like.
Make it your own
Substitute an orange for the tangerine,1 tsp zest
Garnish with roasted pistachios
Roast asparagus for 8-10 minutes at 450F instead of blanching
Nutrition (approx. per serving)
Macronutrients
Carbohydrates: ~5.5 g
Fiber: ~2.5 g
Sugars: ~2.5 g
Protein: ~2.2 g
Fat: ~3.0 g
Saturated fat: ~1.8 g
Key Micronutrients
Vitamin C: ~18–22 mg (≈20–25% DV)
Vitamin K: ~45–55 mcg (≈40–45% DV)
Folate (B9): ~65–75 mcg (≈15–18% DV)
Vitamin A: ~750–900 IU
Potassium: ~230–260 mg