Roasted Asparagus with Balsamic (Printable Version)
Tender asparagus spears roasted and finished with a sweet balsamic glaze for a vibrant side.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, trimmed
→ Oil & 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 honey
→ Garnish
07 - 2 tbsp shaved Parmesan cheese
08 - 1 tbsp toasted pine nuts
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange trimmed asparagus on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, toss to coat evenly, and spread in single layer.
03 - Roast for 12-15 minutes until tender and lightly browned, shaking pan halfway through cooking.
04 - While asparagus roasts, combine balsamic vinegar and honey in small saucepan over medium heat. Simmer for 4-5 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat.
05 - Transfer roasted asparagus to serving platter and drizzle with balsamic glaze. Garnish with shaved Parmesan and toasted pine nuts if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between the tender, slightly charred asparagus and that sweet-tangy glaze is the kind of thing that makes people reach for seconds without realizing theyre eating vegetables
- Takes maybe five minutes of hands-on time but looks and tastes like something from a restaurant that charges too much for sides
02 -
- Thick asparagus spears work better than pencil-thin ones here because they stand up to roasting without becoming stringy or sad
- The glaze thickens quickly as it cools, so if it starts looking too thick while youre cooking it, remove it from the heat immediately
03 -
- Dont skip the parchment paper because the honey in the glaze will make a mess of your baking sheet
- If your asparagus spears are different thicknesses, sort them so the thick ones go on one side of the pan and thin ones on the other, then remove the thin ones a few minutes early