Disclaimer: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
This balsamic glazed asparagus is quick and easy to make. Roasted asparagus is drizzled with a thick, balsamic reduction for a healthy side dish.
A balsamic reduction is an easy way to make asparagus taste delicious. This balsamic reduction also goes really well on caprese salad.
- This balsamic asparagus is a tasty & healthy recipe.
- It takes only 10 minutes to make and you can prepare it while you are cooking your main course.
- This asparagus makes a great side dish for almost any meal.
- Asparagus: Use fresh spears of asparagus. If you are using very thin stalks, include a few more spears to make use of all the seasoning.
- Balsamic Vinegar: The flavor of the balsamic vinegar is the star, so make sure to use a high quality balsamic vinegar.
- Olive Oil, Salt & Pepper: Olive oil and a bit of salt and pepper are used to season the asparagus spears before they are roasted.
- A baking tray to roast the asparagus spears on.
- Parchment paper to line the baking tray.
- A saucepan to make the balsamic reduction in.
Step 1: Heat the balsamic vinegar in a saucepan over medium to high heat. Continue to heat until the balsamic reduces in volume by half.
Step 2: Once it coats the back of a spoon, it is finished. Remove the glaze from the stove and set aside for now.
Step 3: Wash and dry the asparagus spears. Cut off the ends. Rub the olive oil over the spears and then season with the salt and pepper. Bake at 425F for 6 to 8 minutes.
Step 4: Pour the glaze over the asparagus spears and serve.
- Storing Asparagus: This asparagus tastes best when eaten fresh out of the oven. However, if you have leftover asparagus, store it in an airtight container in the fridge for up to 4 days.
- Storing the Balsamic Glaze: Store leftover glaze in an airtight container at room temperature for 2 days or in the fridge for up to a week.
- Reheating the Asparagus: Reheat leftover asparagus in the microwave for 20 to 30 seconds or heat them on a skillet over medium heat with a small amount of olive oil. Reheating the asparagus on the skillet will result in crispier asparagus.
- Reheating the Balsamic Glaze: If the glaze is too thick when you remove it from the fridge, let it warm to room temperature. Or, if needed, warm it in the microwave for 5 to 15 seconds until it is loose enough to pour.
- After making the balsamic glaze, wash the pan right away. Once the glaze cools down, it becomes very sticky and can be more difficult to wash.
- Remove the asparagus from the baking pan once it is done roasting in the oven. This will prevent it from over cooking.
- If your asparagus spears are very thin, they may finish cooking a couple minutes faster.
- Asparagus is done when it is tender with a slight crunch. If it is a dark olive green color and stringy, it has been overcooked.
- Pour the glaze while it is still slightly warm. The glaze will thicken as it cools. If it solidifies too much, put it back on the pan and heat on low until it is liquid again.
This asparagus is made with a basic olive oil seasoning, but there are lots of toppings you can add for extra flavor:
- Breadcrumbs: Some Panko breadcrumbs can add a crispy, slightly crunchy coating to the asparagus.
- Nuts: Add finely diced, toasted nuts on top of the asparagus after they come out of the oven. Try almonds, pecans, pistachios or walnuts.
- Butter: For a richer flavor, add in some melted butter, or use butter instead of olive oil.
- Lemon Juice: Squeeze a small amount of fresh lemon juice over the asparagus before serving.
- Cheese: Sprinkle on some cheese before or after roasting the asparagus. Try parmesan, pecorino romano, feta or goat cheese.
- Herbs: Top the asparagus with fresh herbs, such as basil or parsley.
If the asparagus is chewy or stringy, it was likely overcooked.
Store uncooked asparagus upright in a tall jar, with the bottoms of the asparagus spears in a couple inches of water.
No. Only add the balsamic glaze after the asparagus is done roasting, otherwise it may burn.