Roasted Asparagus Balsamic Reduction (Printable Version)
Tender asparagus spears roasted and finished with a glossy balsamic glaze for an elegant side.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, woody ends trimmed
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - ½ tsp kosher salt
04 - ¼ tsp freshly ground black pepper
→ Balsamic Reduction
05 - ½ cup balsamic vinegar
06 - 1 tbsp maple syrup or honey, optional
→ Garnish
07 - 1 tbsp toasted pine nuts
08 - Shaved Parmesan cheese, optional
09 - Additional freshly cracked black pepper
# How To Make:
01 - Preheat oven to 425°F. Line baking sheet with parchment paper.
02 - Arrange trimmed asparagus in single layer on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, toss to coat evenly.
03 - Roast for 12-15 minutes until tender and slightly caramelized, shaking pan halfway through for even cooking.
04 - While asparagus roasts, combine balsamic vinegar and maple syrup in small saucepan over medium heat. Bring to gentle simmer, reduce heat to low. Simmer 6-8 minutes, stirring occasionally, until reduced by half and thickened to syrupy consistency. Remove from heat.
05 - Arrange roasted asparagus on serving platter. Drizzle with balsamic reduction. Garnish with pine nuts, shaved Parmesan, and extra pepper if desired. Serve immediately.
# Expert Advice:
01 -
- The balsamic reduction transforms simple spears into something restaurant worthy with almost zero effort
- You can prep everything in advance and finish it in under 15 minutes right before eating
02 -
- The reduction continues thickening off the heat, so pull it a minute earlier than you think you need to
- Thinner asparagus spears cook faster than thick ones, so adjust your roasting time accordingly
03 -
- Room temperature asparagus roasts more evenly than cold straight from the fridge
- If your reduction gets too thick, whisk in a teaspoon of warm water to bring it back to drizzling consistency