asparagus balsamic vinegar recipe

Written ByJenny Smyth Posted on
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The Best asparagus balsamic vinegar recipe

I’m so excited to share this asparagus balsamic vinegar recipe with you all. This dish is a staple in our household, and I just can’t get enough of it.

The combination of tender asparagus, sweet balsamic glaze, and a hint of acidity from the vinegar is absolute perfection. It’s a dish that never fails to impress, whether I’m serving it at a family gathering or just a weeknight dinner.

My kids love helping me in the kitchen, and this recipe is one of their favorites – they love the process of making the glaze and watching the asparagus transform into a delicious side dish. As for me, I adore how this recipe celebrates the simple flavors of springtime.

It’s all about highlighting the natural sweetness of the asparagus and letting it shine. Plus, it’s incredibly easy to make, which is always a bonus in my book.

Roasted Asparagus with Balsamic Glaze

Roasted Asparagus with Balsamic Glaze

4.7 from 1951 votes

This simple side dish features tender roasted asparagus topped with a sweet and tangy balsamic reduction. The high heat caramelizes the asparagus while the glaze adds a glossy, flavorful finish.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Asparagus

1 pound fresh asparagus, woody ends trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Balsamic Glaze

1/2 cup balsamic vinegar
1 tablespoon honey or maple syrup

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Line a baking sheet with parchment paper for easy cleanup.
3On the prepared sheet, toss the asparagus with olive oil, salt, and pepper until evenly coated.
4Spread them in a single layer, ensuring they are not overcrowded.
5Roast the asparagus for 12 to 15 minutes, shaking the pan halfway through.
6They are done when they are tender and lightly browned at the tips.
7While the asparagus roasts, combine the balsamic vinegar and honey in a small saucepan.
8Bring to a simmer over medium heat, then reduce the heat to low.
9Let the glaze simmer for 5 to 7 minutes, stirring occasionally, until it thickens and coats the back of a spoon.
10Remove from heat and set aside.
11Transfer the roasted asparagus to a serving platter.
12Drizzle the balsamic glaze over the top and serve immediately while warm.

🔧Equipment

Baking sheet
Small saucepan
Whisk
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 14g🥦Dietary Fiber: 3g🍬Sugars: 10g🥩Protein: 3g

📝Notes

For a thicker glaze, simmer a few extra minutes. You can also add a pinch of red pepper flakes for heat. Leftover glaze keeps in the fridge for up to a week.

Watch Video Of How Roasted Asparagus with Balsamic Glaze Works

This asparagus balsamic vinegar recipe is always a hit at family gatherings or everyday meals alike.

It’s so versatile – you can serve it as a side dish or add protein like grilled chicken or salmon for a complete meal.

Plus, it stores beautifully in the fridge for up to 5 days, making it perfect for meal prep or leftovers.

❓ Frequently Asked Questions About Roasted Asparagus with Balsamic Glaze

Q: What type of asparagus is best for this recipe?

This recipe works beautifully with both thick and thin asparagus spears. If using thicker spears, you may want to adjust the cooking time slightly.

Q: Can I use store-bought balsamic glaze?

While store-bought balsamic glaze can be convenient, I highly recommend making your own from scratch. The homemade version has a depth of flavor that’s hard to replicate with store-bought options.

Q: How long does this recipe keep in the fridge?

This recipe keeps beautifully in the fridge for up to 5 days. Simply store it in an airtight container and give it a good stir before reheating.

Q: Can I make this recipe ahead of time?

This recipe can be partially prepared ahead of time, but it’s best served fresh. You can prep the asparagus and balsamic glaze separately up to 24 hours in advance.

Q: What’s the best way to reheat this dish?

I like to reheat this dish in the oven until it’s warm and slightly caramelized. This brings out the natural sweetness of the asparagus even more.

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