Asparagus (Roasted)
Oven Roasted Asparagus is a seasonal delight taken to the next level with balsamic glaze. This gourmet side dish is equally perfect for a holiday meal or a regular weeknight.
Ingredients
- 1 pound fresh asparagus woody stems trimmed (about 1 to 2 inches of bottom of stalks)
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ½ batch Balsamic Glaze 1/4 cup
Instructions
- Preheat oven to 425 degrees F.
- Place asparagus on large rimmed baking pan. Drizzle with olive oil and sprinkle with salt. Toss until well combined. Arrange asparagus in single layer on pan.
- Transfer asparagus to oven and cook 8 to 15 minutes or until tender-crisp. Cooking time will depend on thickness of asparagus spears. Check for tenderness by piercing asparagus with paring knife.
- Transfer asparagus to serving platter and drizzle with some balsamic glaze. Serve any remaining glaze on the side, to pass at the table.
Notes
- Because you’ll be reducing the vinegar to half of its original volume to make the glaze, that means the flavor will concentrate, too. Which means you’ll want to start with a nice mid-range vinegar. Doesn’t need to be super high end, but it’s also not the time to use the really cheap bargain stuff, either. Eataly has a lot of good information on how to buy balsamic vinegar.
- You’ll need a half batch of homemade balsamic glaze for the asparagus, so you’ll have half left to try balsamic roasted carrots or balsamic green beans at another meal.
Calories: 78kcal, Carbohydrates: 11g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 148mg, Potassium: 229mg, Fiber: 2g, Sugar: 5g, Vitamin A: 857IU, Vitamin C: 6mg, Calcium: 27mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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