Roasted Asparagus with Balsamic (Print Version)
Tender asparagus roasted and drizzled with a sweet, tangy balsamic glaze for a flavorful side.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, woody ends trimmed
→ Oils & 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 maple syrup
# How to Cook:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - Spread trimmed asparagus in a single layer on the prepared sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast 12 to 15 minutes until spears are tender and lightly caramelized at the tips.
04 - While asparagus roasts, combine balsamic vinegar and maple syrup in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook 4 to 5 minutes, stirring occasionally, until reduced by half and syrupy.
05 - Transfer roasted asparagus to a serving platter. Drizzle glaze evenly over the top and serve immediately.
# Expert Advice:
01 -
- The glaze looks impressive enough for dinner guests but requires exactly one pan and five minutes of your life.
- Roasting transforms asparagus from stringy obligation to something you actually want to eat with your fingers.
02 -
- The glaze continues to thicken as it cools, so pull it from the heat when it still seems slightly too loose.
- Overcrowding the baking sheet steams the asparagus instead of roasting it; use two sheets if necessary.
03 -
- Save the snapped-off woody ends in your freezer for vegetable stock; they contain plenty of flavor even if they are too fibrous to eat.
- If your glaze seizes or crystallizes, whisk in a teaspoon of water off the heat and it will relax back into pourable form.