When I found out I had rosemary, asparagus and kumquats in my kitchen, I thought to myself challenge accepted. Instead of picking one to create a scrumptious recipe for, I thought it would be even more fun to use all of them and see what I could come up with. I love this recipe, because not only will you get a side dish that pairs deliciously with a good steak, you’ll also learn how to candy kumquats!

That said, kumquats aren’t exactly an easy grocery store find, so feel free to omit the candied kumquats if you don’t have them. It will be delicious both ways, but the candied kumquats come with a bonus: you’ll have lots left over for later! Plus, you’ll be motivated to grow your own kumquat tree so that you can have them anytime you want and won’t have to order from some corner of the internet, like I did!

Since this recipe makes extra candied garlic kumquats, feel free to use them as a glaze over chicken and pork!

Grilled Rosemary Asparagus with Candied Garlic Kumquats

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Sweet candied garlic kumquats dress this savory grilled asparagus finished in a rosemary butter.

• Author: Amanda MacArthur
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Sides & Sauces

Ingredients

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• 10 kumquats, sliced and de-seeded
• 1/2 cup honey
• 1 cup water
• 1 bundle of asparagus, snap or trim off tough woody ends
• 1 tablespoon olive oil or walnut oil
• 4 cloves garlic, grated
• 3 bunches of rosemary
• 4 tablespoons butter

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Instructions

1. Slice kumquats into 1/4-inch slices; discard any seeds. In a saucepan, bring water and honey to a simmer, then add in your kumquats. Bring to a boil, then simmer for 25 minutes, and skim off any foam that occurs. As it gets thicker, stir more often. In the last 5 minutes, add 1 clove of the grated garlic and stir. When done, transfer to a sterile jar for storing in the fridge for later. (They’ll last a week in the refrigerator, probably longer.) You can also do this the night before.
2. Preheat grill to 400 degrees F.
3. Toss trimmed asparagus with olive oil or walnut oil and remaining grated garlic. Season generously with salt and pepper.
4. Grease a cast-iron pan (or grill-friendly pan). Put the pan on the grill totally empty to heat while the asparagus cooks. Place the asparagus directly on the grates and cook until they can be easily pierced with a fork, turning every 3 minutes.
5. Once ready, add your rosemary and butter to the skillet for 30 seconds, then toss your asparagus in the fresh rosemary butter. If you’re cooking steak, it’s also highly advised to do the same with your steak!
6. Remove asparagus to a dish, sprinkle with your desired amount of garlicky candied kumquats, and toss. Enjoy!

Want to learn more about growing and cooking with kumquats? In our Crazy for Kumquats! Gardening Guide, you’ll learn the history and background of the “golden orange” plus specific advice about soil requirements and fertilizer, watering techniques, details about avoiding root rot, easy-to-make and delicious recipes that will allow you to enjoy the fruits of your gardening labor, and the nutritional benefits of kumquats.

More in the mood for asparagus? With the Asparagus—King of the Garden premium gardening guide, you’ll have everything you need to know about growing and enjoying this versatile food. Or if you’re really eager to grow rosemary, check out our Rosemary, the All-Purpose Herb premium gardening guide, starting with the history and background of the ancient rosemary plant to hands-on advice on growing it … from propagation techniques to watering (or not) … from easy-to-make, delicious recipes to the nutritional benefits of rosemary and its popular essential oil.