1 bunch asparagus, ends trimmed or snapped off
10 kumquats, thinly sliced and seeds removed
salt and pepper
3 teaspoons olive oil, divided
½ shallot, minced
2 tablespoons apple cider vinegar
1 teaspoon sugar or more to taste
Preheat the oven to 425 degrees. Toss the asparagus and kumquats with a drizzle of olive oil and pinch of salt and pepper and arrange evenly on a cookie sheet. Bake for 12 minutes and remove from the oven.
Meanwhile, make the dressing. In a small pan with a teaspoon of olive oil over medium heat, add the shallots and cook until tender. Turn off the heat and add in and whisk together the vinegar, remaining 2 teaspoons oil and sugar.
After the asparagus and kumquats are removed from the oven, drizzle with the dressing and serve.