Roasted Asparagus Balsamic Glaze (Print Version)
Tender asparagus roasted and finished with a tangy balsamic glaze for a simple, elegant side dish.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus spears, woody ends trimmed
→ Oils & Vinegars
02 - 2 tbsp olive oil
03 - 3 tbsp balsamic vinegar
→ Sweeteners
04 - 1 tbsp honey or pure maple syrup
→ Seasonings
05 - 1/2 tsp kosher salt
06 - 1/4 tsp freshly ground black pepper
# How-To Steps:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02 - Arrange trimmed asparagus spears in a single layer on the prepared baking sheet. Drizzle olive oil evenly over the spears, then sprinkle with kosher salt and black pepper. Toss gently to coat thoroughly.
03 - Place baking sheet in the preheated oven and roast for 12 to 15 minutes, until asparagus is tender-crisp and edges are lightly caramelized. Shake the pan halfway through cooking to ensure even browning.
04 - While asparagus roasts, combine balsamic vinegar and honey (or maple syrup) in a small saucepan. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until the mixture reduces by half and achieves a syrupy consistency, approximately 5 to 7 minutes.
05 - Transfer roasted asparagus to a serving platter. Drizzle the warm balsamic glaze generously over the spears. Serve immediately while hot.
# Expert Tips:
01 -
- The way the balsamic glaze transforms basic roasted asparagus into something restaurant-worthy
- How fifteen minutes in the oven makes these spears impossibly tender with just the right amount of crunch
02 -
- The glaze keeps thickening as it cools, so pull it from the heat when it still looks slightly thinner than you want
- Soggy asparagus happens when spears are overcrowded—give them room to breathe on that baking sheet
03 -
- Room temperature asparagus roasts more evenly than cold straight from the fridge
- Pat the spears completely dry before tossing with oil—water creates steam instead of crisp edges