Roasted Asparagus Balsamic Glaze (Printable Version)
Tender asparagus roasted and topped with a sweet balsamic glaze for a simple, elegant side.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus spears, woody ends trimmed
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Glaze
05 - 1/4 cup balsamic vinegar
06 - 1 tbsp maple syrup
# How To Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Place trimmed asparagus spears in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
03 - Drizzle olive oil evenly over the asparagus. Sprinkle with kosher salt and black pepper. Toss gently to coat all spears thoroughly.
04 - Roast in the preheated oven for 12-15 minutes until asparagus is tender-crisp and edges are lightly caramelized.
05 - While asparagus roasts, combine balsamic vinegar and maple syrup in a small saucepan. Bring to a boil over medium heat.
06 - Reduce heat to simmer and cook for 4-5 minutes, stirring occasionally, until the mixture reduces by half and thickens to a syrup consistency.
07 - Transfer roasted asparagus to a serving platter. Drizzle the warm balsamic glaze evenly over the spears. Serve immediately while hot.
# Expert Advice:
01 -
- The balsamic glaze turns ordinary asparagus into something youd happily eat straight from the pan
- It takes 25 minutes from start to finish but looks like you spent all day thinking about it
02 -
- Dont skip the parchment paper, the sugars in the glaze can create a stubborn mess if they drip directly onto your baking sheet
- Watch the balsamic reduction like a hawk during the last minute, it goes from perfect to burned in seconds
03 -
- Trim asparagus by holding each spear at both ends and bending until it snaps naturally, removing exactly the woody part you dont want
- Work quickly once the glaze is ready, it thickens fast as it cools and becomes harder to drizzle