Roasted Asparagus Balsamic (Printable)
Tender asparagus roasted to perfection, topped with a sweet and tangy balsamic finish.
# What You Need:
→ Vegetables
01 - 1 lb fresh asparagus, 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 honey or maple syrup
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Arrange the trimmed asparagus in a single layer on the baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss gently to coat evenly.
03 - Roast in the preheated oven for 12–15 minutes, or until asparagus is tender and lightly browned, shaking the pan halfway through for even roasting.
04 - Place the balsamic vinegar and honey (or maple syrup) in a small saucepan over medium heat. Simmer, stirring occasionally, until reduced by half and slightly syrupy, about 8–10 minutes. Remove from heat and let cool slightly; it will thicken as it cools.
05 - Transfer the roasted asparagus to a serving platter. Drizzle with the balsamic reduction before serving.
# Expert Advice:
01 -
- The balsamic reduction transforms simple roasted vegetables into something elegant enough for dinner guests
- You get maximum flavor payoff for just ten minutes of hands on time
02 -
- The reduction continues thickening as it cools, so pull it off the heat when it still looks slightly thinner than you want
- Thin asparagus spears cook faster than thick ones, so start checking at 10 minutes if you have pencil thin ones
03 -
- Buy thicker asparagus stalks if you prefer them with more bite after roasting
- Double the reduction recipe and keep the extra in a jar in the refrigerator for up to two weeks