Roasted Asparagus Balsamic Glaze (Print Version)
Tender asparagus spears roasted and finished with a tangy-sweet balsamic glaze—simple and elegant.
# What You Need:
→ Vegetables
01 - 1 pound fresh asparagus spears, woody ends trimmed
→ Oils & Vinegars
02 - 2 tablespoons extra virgin olive oil
03 - 3 tablespoons balsamic vinegar
→ Sweeteners
04 - 1 tablespoon honey or pure maple syrup
→ Seasonings
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon freshly ground black pepper
# Preparation Steps:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
02 - Arrange the trimmed asparagus spears in a single layer on the prepared baking sheet. Drizzle with olive oil, then sprinkle evenly with salt and pepper. Toss gently to coat each spear thoroughly.
03 - Roast the asparagus for 12 to 15 minutes, until tender-crisp and lightly caramelized at the tips. Shake the pan halfway through cooking to ensure even browning.
04 - While asparagus roasts, combine balsamic vinegar and honey (or maple syrup) in a small saucepan. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until reduced by half and syrupy, approximately 5 to 7 minutes.
05 - Transfer the roasted asparagus to a serving platter. Drizzle the warm balsamic glaze generously over the spears. Serve immediately while still warm for optimal flavor.
# Expert Advice:
01 -
- The caramelized edges and tangy glaze transform basic asparagus into something that disappears from the serving plate first
- Takes 25 minutes start to finish but tastes like you spent much longer on it
02 -
- The glaze keeps thickening as it cools, so remove it from the heat when it still looks slightly thinner than you want
- Thicker asparagus spears need the full 15 minutes while pencil thin ones might be done in 10
03 -
- Do not crowd the baking sheet or the asparagus will steam instead of roast
- The glaze is ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it