Roasted asparagus spears topped with sautéed shallots and kumquats is an easy vegan and gluten free side dish for Spring!
1 lb asparagus, bottom 1-inch trimmed and discarded
2 tablespoons extra-virgin olive oil, divided
1/2 tsp. salt
1/2 tsp. black pepper
1 cup sliced shallots (from about 2 medium shallots)
1 cup sliced kumquats
1 tablespoon fresh dill, chopped