I serve this easy Oven Roasted Asparagus drizzled with a homemade balsamic reduction, It's a simple and elegant side dish to make. Serve it at the holidays or alongside your favorite grilling entrees any time of year.
Oven Roasted Asparagus
Asparagus is such an elegant vegetable, and takes such little time to prepare. Roasting is by far my favorite way to serve it closely followed by grilling. Roasting allows you to maintain the texture of the asparagus and caramelizes the ends making them slightly crispy. No jars of mushy asparagus can be found in my pantry. Ever.
Helpful Tips for Making Oven Roasted Asparagus
The balsamic reduction adds a nice pick me up to the flavor along with a hint of sweetness. You can certainly opt to enjoy the asparagus as is, if preferred.
- The woody end of the asparagus is bitter and needs to be removed prior to roasting.
- To find the best breaking point hold it and bend the stalk to see where the more tender portion of the stalk begins, then break it.
- Depending on the size of the asparagus, this simple side dish can be ready in less than 20 minutes.
- Begin the balsamic reduction first to give it time to reduce and thicken and to save precious time. In fact, this step can easily be done several days in advance.
- Store prepared balsamic glaze tightly sealed in a mason jar or storage container then just warm it slightly to drizzle over the roasted asparagus just before serving.
- Other asparagus recipes to try is my recipe for Bacon Wrapped Asparagus Bundles, a casserole of Cheesy Baked Asparagus and Alfredo Penne with Ham Asparagus and Corn.
- You may also like this recipe for Grilled Asparagus from Foodie Crush.
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Helpful Kitchen Items:
Oven Roasted Asparagus
Servings: 4 servings
- 2 lbs asparagus
- ¼ cup shredded Parmesan cheese for garnish
- garlic salt & freshly ground pepper to taste
- 2-3 tablespoon olive oil or olive oil cooking spray
- 10-12 oz bottle balsamic vinegar
- ¼ cup sugar
- To prepare the balsamic reduction: On the stove top, pour the entire bottle of balsamic vinegar into a saucepan and stir in the sugar until it dissolves.
- Bring to a boil. Lower the heat to a simmer and reduce the vinegar by ½-2/3 in volume.
- Set aside to cool slightly. The vinegar should become slightly thicker and intensify in flavor. Makes ¾ cup
- To roast the asparagus: Preheat the oven to 450°F. Line 2 baking sheets with aluminum foil or parchment paper. Spritz with cooking spray.
- Clean and remove the woody portion of the asparagus stalks and pat dry with a paper towel. Arrange the asparagus spears on the baking sheets in a single layer.
- Drizzle with olive oil, and season with garlic salt and pepper to taste. If you'd like to make this even lighter, spritz with olive oil cooking spray.
- Roast baby asparagus at 450°F for 10-12 minutes or until crisp tender. If the asparagus is thicker, roast for 16-18 minutes.
- Remove from the oven and allow to cool on the pans for a couple of minutes before serving.
- To serve, drizzle with the balsamic reduction and sprinkle with Parmesan-Romano cheese.
Serving: 1serving | Calories: 245kcal | Carbohydrates: 34g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 117mg | Potassium: 546mg | Fiber: 5g | Sugar: 27g | Vitamin A: 1769IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 5mg