This easy oven-roasted asparagus with balsamic glaze is great to serve any time of the year. The sweet tangy balsamic glaze reduction pairs perfectly with the salty crisp asparagus and shaved parmesan. Made in 30 minutes or less!
We love this roasted balsamic asparagus recipe because it is a super easy side dish with delicious flavors that complement most main courses. This simple recipe can be made for any weeknight meal and is fancy enough to serve during the holidays.
For more roasted side dish recipes, check out my Honey Roasted Rainbow Carrots, Savory Roasted Delicata Squash, and Rosemary Roasted Potatoes.
Ingredients
- Asparagus: Look for medium-sized green fresh asparagus spears. Cooking time will vary depending on the size of your stalks. Refer to the cooking guide below.
- Extra-Virgin Olive Oil: A little olive oil is what gives the asparagus a nice crisp. You can use avocado oil, which has a high smoking point.
- Garlic: Minced fresh garlic works best for flavor and texture. In a pinch, one teaspoon of garlic powder can be substituted.
- Salt and Black Pepper: A little salt and black pepper go a long way and can be adjusted at the end if needed.
- Balsamic Glaze: Here, we use this sweet balsamic glaze recipe. When selecting the perfect balsamic vinegar, look for good quality balsamic without added caramel coloring or emulsifiers.
- Parmesan (Optional): Fresh parmesan cheese adds a delicious salty flavor but is completely optional. If you are dairy-free or vegan, you can skip this ingredient altogether. We don't always add it and the balsamic asparagus still tastes phenomenal.
Instructions
When it comes to roasting asparagus, the timing and oven temperature matter most. To avoid overcooked, soft, soggy spears, make sure to read the tips below.
Make the balsamic glaze. In a small saucepan on medium-high heat, bring the balsamic vinegar to a boil then reduce it to a simmer for 15-20 minutes, or until thickened. Set aside to cool while preparing the asparagus.
Follow this recipe for more details of the cooking process.
Trim asparagus. Using a cutting board and sharp knife, cut and discard the woody ends of the asparagus.
Toss and coat the asparagus. On a large baking sheet (no aluminum foil or parchment paper is needed), drizzle the asparagus spears with olive oil, garlic, salt, and pepper. Then arrange them in a flat, single layer. Don’t overcrowd the sheet pan!
Roast. In a preheated oven at 425°F, roast the asparagus for 7-12 minutes until the spears are tender.
Add the glaze. Transfer the roasted asparagus to a serving plate. Add the parmesan on top if desired, and finish the top with a drizzle of balsamic glaze.
Asparagus Roasting Guide
For this recipe, you will need one pound of asparagus. Cooking asparagus at a high temperature (425°F) will ensure a crunchy crisp texture, and depending on how thick or thin your asparagus spears are will determine the roasting time.
Thin Spears - roast for 7-9 minutes.
Thick Spears - roast for 10-12 minutes.
Storage
Store Leftovers: Asparagus will soften over time and is best eaten the same day it is made. However, Any leftovers will keep in the fridge for 2-3 days when stored in an airtight container.
Make Balsamic Glaze Ahead: The balsamic reduction (balsamic glaze) can be made up to 3 weeks in advance and stored in a glass jar to save time. When you’re ready to cook, roast the asparagus per the instructions, and drizzle the glaze on top right out of the refrigerator. If your glaze is too thick, microwave the bottle for a few seconds.
FAQ
Asparagus is best used right away. For use later in the week, trim one inch from the tough end, and store the asparagus standing upright in a jar with one inch of water at the bottom. Store it in the fridge.
This easy recipe can accompany any main dish including roasted chicken, turkey, fish, or pork.
Blanching the asparagus is not necessary, prior to roasting.
Yes, this easy roasted asparagus with homemade balsamic glaze is gluten-free.
Recipe
Roasted Asparagus with Balsamic Glaze and Parmesan
Ingredients
- 1 pound fresh asparagus, woody ends trimmed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- ¼ teaspoon salt, or more to taste
- ⅛ teaspoon black pepper
- 1-2 tablespoons balsamic glaze recipe
- 2 tablespoons parmesan cheese, optional
Instructions
- Make the balsamic glaze. In a small saucepan on medium-high heat, bring the balsamic vinegar to a boil then reduce it to a simmer for 15-20 minutes, or until thickened. Set aside to cool while preparing the asparagus. Follow this recipe for more details of the cooking process.
- Preheat the oven to 425°F. Snap off (or cut off) and discard the woody ends of the asparagus.
- Toss and coat the asparagus. On a large baking sheet (no aluminum foil or parchment paper is needed), drizzle the asparagus spears with olive oil, garlic, salt, and pepper. Then arrange them in a flat, single layer. Don’t overcrowd the sheet pan!
- Roast. Place the baking tray in the oven and roast for 7 to 12 minutes (less time for thinner spears, more time for thicker spears), until the spears are tender.
- Add the glaze. Transfer the roasted asparagus to a serving plate. Add the parmesan on top if desired, and finish the top with a drizzle of balsamic glaze.
Notes
- Here, we use this Balsamic Glaze Recipe. You can make this 2 weeks in advance.
- Blanching the asparagus is not necessary, prior to roasting.
- Thin Spears - roast for 7-9 minutes
- Thick Spears - roast for 10-12 minutes.
Comments
No Comments