Roasted Asparagus Balsamic Glaze (Print)

Tender asparagus roasted to perfection and drizzled with a sweet, tangy balsamic glaze.

# Ingredient list:

→ Vegetables

01 - 1 pound fresh asparagus spears, woody ends trimmed

→ Oils & Vinegars

02 - 2 tablespoons 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

# Directions:

01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02 - Arrange asparagus spears in a single layer on the prepared baking sheet. Drizzle olive oil evenly over the spears, then sprinkle with kosher salt and black pepper. Toss gently to coat all pieces thoroughly.
03 - Roast asparagus for 12 to 15 minutes until tender-crisp with lightly caramelized edges. Shake the baking sheet halfway through cooking time to promote 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 for 5 to 7 minutes, stirring occasionally, until reduced by half and thickened to a syrup consistency.
05 - Transfer roasted asparagus to a serving platter. Drizzle the warm balsamic glaze generously over the spears. Serve immediately while hot.

# Expert Tips:

01 -
  • The way the balsamic caramelizes creates these incredible little sticky pockets of sweetness that balance perfectly with the grassy asparagus
  • It comes together in under 25 minutes but looks like something from a restaurant, making it perfect for last minute dinner guests
  • The glaze can be made days ahead and kept in the fridge, so the actual cooking is mostly hands off time
02 -
  • The glaze thickens rapidly once it starts reducing, so don't walk away—I've ruined more than one batch by getting distracted and ending up with balsamic hard candy
  • Room temperature asparagus roasts more evenly than cold from the fridge, so let it sit out while you preheat the oven
03 -
  • Don't overcrowd the baking sheet—give each spear some breathing room so they roast instead of steam
  • If your glaze seems too thick after cooling, warm it gently with a teaspoon of water until it pours easily again

Go back