Roasted Asparagus Balsamic Reduction (Print Version)
Tender asparagus spears roasted and finished with a tangy-sweet balsamic glaze and optional pine nuts.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus spears, 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 (optional)
07 - 1 tbsp toasted pine nuts
08 - Shaved Parmesan cheese (omit for vegan)
09 - Freshly cracked black pepper
# How to Cook:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange trimmed asparagus in a single layer on prepared 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 the pan halfway through for even cooking.
04 - Combine balsamic vinegar and maple syrup (or honey) in small saucepan over medium heat. Bring to gentle simmer, reduce heat to low, and simmer 6–8 minutes until reduced by half and thickened to syrupy consistency. Remove from heat and cool slightly.
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 turns ordinary roasted spears into something restaurant worthy with almost zero effort
- It comes together in under 30 minutes but looks like you spent way more time on it
02 -
- The balsamic reduction keeps thickening as it cools, so pull it off the heat when it still looks slightly thinner than you want
- Overcrowding the baking sheet will steam the asparagus instead of roasting it, so work in batches if needed
03 -
- Snap asparagus by bending until it naturally breaks at the woody part, way easier than guessing where to cut
- If you are nervous about the reduction burning, stay right by the stove and stir frequently