Roasted Asparagus with Balsamic Glaze (Printable)
Tender roasted asparagus drizzled with a sweet-tangy balsamic glaze and garnished with pine nuts.
# What You 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 (optional)
07 - 2 tbsp shaved Parmesan cheese
08 - 1 tbsp toasted pine nuts
# Steps:
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 -
- Ready in under 30 minutes but tastes like something from a restaurant
- The balsamic glaze transforms humble asparagus into something people actually get excited about
- Works with whatever you have on hand and still feels special
02 -
- The glaze keeps thickening as it cools, so take it off the heat when it looks slightly thinner than you want
- Thin asparagus cooks faster, so check them at 10 minutes to avoid mushy spears
03 -
- Break asparagus by hand instead of cutting, it naturally snaps off the woody part
- Room temperature asparagus roasts more evenly than cold straight from the fridge