Food Gardening Network
grilled rosemary asparagus

Grilled Rosemary Asparagus with Candied Garlic Kumquats

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




  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!