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Roasted Asparagus With A Balsamic Reduction

Roasted Asparagus With A Balsamic Reduction

Servings 4 servings
Author Melissa Sperka


  • 2 lbs asparagus
  • ¼ cup shredded Parmesan cheese for garnish
  • garlic salt & freshly ground pepper to taste
  • 2-3 Tbsp 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.