Roasted Asparagus Balsamic Glaze (Print Version)
Tender asparagus spears roasted with olive oil and topped with a sweet balsamic glaze.
# What You'll 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 (or maple syrup for vegan option)
→ Garnish
07 - 2 tbsp shaved Parmesan cheese
08 - 1 tbsp toasted pine nuts
# How to Cook:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the trimmed asparagus spears on the prepared baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat evenly and spread out in a single layer.
03 - Roast in the preheated oven for 12–15 minutes, until tender and lightly browned, shaking the pan halfway through.
04 - While the asparagus roasts, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat.
05 - Transfer roasted asparagus to a serving platter. Drizzle with the balsamic glaze. Garnish with shaved Parmesan and toasted pine nuts, if desired. Serve immediately.
# Expert Advice:
01 -
- The balsamic glaze transforms basic asparagus into something restaurant worthy with minimal effort
- It comes together in under 25 minutes but tastes like you spent much longer on it
02 -
- Watch the balsamic glaze carefully at the end because it can go from perfect to burnt quickly
- Thicker asparagus spears will need the full 15 minutes while thinner ones might be done sooner
03 -
- Spread the asparagus in a single layer without overlapping for even roasting
- Let the glaze cool slightly before drizzling so it thickens up and clings to the spears