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Roasted asparagus drizzled with rich, tangy balsamic glaze transforms this healthy spring vegetable into a delectable side dish.
Follow our easy steps to reduce balsamic vinegar at home or simplify with a store-bought option. Either way, this perfect pairing makes the best asparagus dish.
Do you sometimes just want to jazz up dinner without turning the kitchen upside down?
Although phyllo-wrapped asparagus is undeniably delicious, I admit there's a bit of work involved. It's perfect as an appetizer for a holiday dinner.
Meanwhile, this balsamic asparagus recipe is like the little black dress of side dishes—simple but fancy. It's equally perfect for weeknight meals and special occasions.
The balsamic reduction is the sparkly necklace! It's a sweet and tangy touch that makes earthy asparagus feel all dressed up. Sprinkle it with Parmesan cheese to make it shine even brighter.
If you want the whole family to gobble up their veggies without any fuss, you need to try this recipe.
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Ingredient Notes
Here's what you need to make oven-roasted asparagus and a homemade balsamic glaze.
- Fresh asparagus - Snap off the hard woody ends. When you bend asparagus, the stalk naturally breaks at the perfect point. You can also use a sharp knife to cut many asparagus at one time.
- Balsamic vinegar or a balsamic glaze from the grocery store. For the best results, use a good quality vinegar. A mid-range balsamic vinegar that is thick, dark, and has a good balance of sweetness and acidity will yield a delicious reduction and you won't need to add any sugar. See the section below on how to make a balsamic reduction.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
How to Make a Balsamic Reduction
Once you know how to make this sweet balsamic glaze, you'll find endless opportunities to use it. Follow these easy steps to make a balsamic reduction:
Step 1: In a small saucepan, bring twice the desired amount of balsamic vinegar to a boil over medium-high heat.
Note: You can add a little sweetener if desired, but it's not necessary to make balsamic glazed asparagus.
Step 2: Reduce the temperature and simmer until the amount is reduced by half and has a nice syrupy consistency. It should continue to bubble while it cooks. Stir occasionally and don't let it burn. It will take 15-20 minutes depending on the depth of the pan.
Make extra because it can be stored in the refrigerator for several weeks. It's fantastic drizzled over watermelon salad, grape tomato salad, or the main course!
Directions with Pictures
Here's how to make easy roasted asparagus in the oven:
Step 1: Toss asparagus with olive oil and season with salt and black pepper. Place asparagus in a single layer on a large baking sheet. To promote browning, we did not line the pan with parchment paper. But, you can to make clean-up easier.
Step 2: Roast asparagus for 8-10 minutes or until tender but not soggy and slightly browned in a 400°F oven. The exact timing depends on the thickness of the asparagus. Thin stalks can cook in about 6 minutes and super thick ones can take up to 15 minutes.
To serve, drizzle balsamic glaze over the asparagus spears and serve a little more on the side. Sprinkling Parmesan cheese, feta cheese, or goat cheese on top adds yet another flavor dimension.
Top Tip
Preheat the sheet pan in the oven for top-notch caramelization. When the asparagus is placed on the hot pan, it starts to sear immediately, creating a superior caramelized crust.
Storage
Store leftover balsamic roasted asparagus in an airtight container in the refrigerator for 3-4 days.
Reheat them in a 350°F oven for about 5 minutes or saute them on the stovetop with a little olive oil. Low heat warms the asparagus without turning it mushy. An air fryer can be used too.
Make it a Meal
Pair balsamic-glazed asparagus with juicy lemon pepper baked chicken or crab-stuffed salmon. Round out the meal with fluffy cauliflower rice and a light, zesty salad with balsamic vinaigrette.
More Spring Side Dishes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Roasted Asparagus with Balsamic Glaze
Ingredients
- 1 pound asparagus hard ends snapped off
- 1 Tablespoon olive oil
- Salt and pepper about ¼ teaspoon salt, ⅛ teaspoon pepper--freshly ground is best
- ½ cup balsamic vinegar
Instructions
Roasted Asparagus
- Preheat oven to 400°F. For superior caramelization, preheat the sheet pan too.
- Toss asparagus with olive oil and season with salt and pepper. Place asparagus in a single layer on a baking sheet. To promote browning, we did not line the pan with parchment paper. But, you can to make clean-up easier.
- Roast for 8-10 minutes, or until the asparagus is tender but not soggy and slightly browned. The exact timing depends on the thickness of the asparagus. Thin stalks can cook in about 6 minutes and super thick ones can take up to 15 minutes.
- To serve, drizzle balsamic glaze over asparagus and serve a little more on the side. Sprinkling Parmesan cheese or feta cheese is another easy way to add another flavor dimension.
Balsamic Glaze
- In a small saucepan, bring balsamic vinegar to a boil over medium-high heat.
- Reduce the temperature and simmer until the amount is reduced by half and has a nice syrupy consistency. It should continue to bubble while it cooks. Stir occasionally and don't let it burn. It will take 15-20 minutes depending on the dept of the pan.
Notes
Nutrition
This recipe was originally posted on February 28, 2018, and has been updated to improve the reader experience.
Alexandra says
soooo delicious and really easy to make.
Marjory Pilley says
I'm so glad you enjoy it!
Dani says
Nice twist for asparagus. Tried it first before an upcoming dinner party and will be making it again but will be making balsamic dressing the day before.
Jason says
Cool, thanks for the great recipe.
Helen says
This is my idea of heaven on a plate! And it's a perfect reminder that spring has begun!
Mallory says
Oh Wow! I love asparagus and with that feta and balsamic, it looks and sounds amazing!
Jen says
Simple recipes are always the best!
Marjory says
Agreed!
Kelly says
Oh I'm always looking for new ways to prepare veggies in the summer - this looks SO good!
Becca says
What a lovely side dish!! We love roasted asparagus at our house 🙂