Roasted Asparagus Balsamic (Printable Version)
Tender asparagus roasted to perfection and drizzled with a sweet, tangy balsamic glaze.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, 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 honey or maple syrup
# How To Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the trimmed asparagus in a single layer on the baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently to coat evenly.
03 - Roast in the preheated oven for 12–15 minutes, or until asparagus is tender and lightly browned, shaking the pan halfway through for even roasting.
04 - Place the balsamic vinegar and honey (or maple syrup) in a small saucepan over medium heat. Simmer, stirring occasionally, until reduced by half and slightly syrupy, about 8–10 minutes. Remove from heat and let cool slightly; it will thicken as it cools.
05 - Transfer the roasted asparagus to a serving platter. Drizzle with the balsamic reduction before serving.
# Expert Advice:
01 -
- It transforms humble asparagus into something restaurant worthy with minimal effort
- The sweet and tangy glaze makes even vegetable skeptics reach for seconds
02 -
- The balsamic reduction continues thickening off the heat, so pull it a little earlier than you think you should
- Thicker asparagus spears hold up better to roasting than pencil thin ones
03 -
- Buy an extra bottle of balsamic vinegar and keep it on hand because once you start making reductions, you will want to put it on everything
- Line your baking sheet with parchment paper instead of foil to prevent any reaction between the acidic balsamic and metal