to top

Ever in need of a ridiculously simple yet mouth-wateringly delicious vegetable side dish?  If you’re like me, this pretty much occurs on a daily basis. That’s why I created this recipe for Roasted Asparagus with Balsamic Glaze. Besides being easy and super tasty, it’s beautiful to look at!  So whether you’re making it for a big holiday feast or just another weeknight meal at home, this dish always fits the bill.

This is how you make it….

1. First, preheat your oven to 425 degrees.

Before I get into the prep, I’d like to share how I store my asparagus:  As soon as I get home from the grocery store, I give the bunch a good rinse and then place it in a French Press, leaving the rubber bands on, with a couple inches of water in the press to keep the ends moist. No French Press? No biggie.  A large mug or small vase will do the trick, as well.  Then, place the asparagus spears in the refrigerator until ready for use.

I just took these bad boys out of the fridge, hence the frost!

2. When that time comes, take the asparagus out of the French press, turn the bunch sideways over the sink and cut about 1 1/2 – 2 inches from the ends to remove that undesired wood-like part of the asparagus.  Keeping the rubber bands on definitely helps simplify the process!

3. Then, I place the asparagus on a foil-lined baking sheet in one layer so that none of the asparagus is overlapping.

4. Next, lightly drizzle or spray with the olive oil and roll the asparagus around so that each spear is evenly coated.  Then, evenly sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, give or take.  The asparagus is now ready to go into the oven.

The asparagus is usually done after 10 minutes for thin spears, 15 minutes for medium-sized spears and 18 – 20 minutes for large, thick ones.  You want the asparagus to be tender yet ever-so-slightly crunchy when it’s done.  One clue to look for is that the asparagus will start to sweat, but at the same time, still have a nice vibrant, bright green color.  Once it starts to venture into the “olive green” category, it’s on it’s way to being overcooked, which means stringy asparagus that’s hard to bite through.  (No bueno.)

5. While the asparagus is roasting, bring the balsamic vinegar to a boil over medium-high heat in a medium sized pot.  Once it comes to a boil, reduce the heat to low and continue to simmer until the balsamic reduces down to 2 to 3 tablespoons of glaze. The whole process can take anywhere from 15 – 25 minutes.

6. Once the asparagus is done roasting, remove it immediately from the baking sheet so that it doesn’t continue to cook from the heat of the pan. Feel free to pile it onto your serving vessel at this time.

7. Then, drizzle with the sweet and tangy balsamic glaze…

8. Lastly, sprinkle with 1 – 2 teaspoons of bread crumbs to add a variety in texture and hint of that flavor we all know and love – bread!  Serve immediately.

This dish is so fantastic…. your family and friends will go nuts for it!



Roasted Asparagus with Balsamic Glaze

About 4  Servings


  • One bunch of Asparagus
  • 1/2 T. Olive Oil or a couple light sprays from an olive oil-filled spray bottle
  • 1/2 tsp. of Salt
  • 1/4 tsp. of Ground Black Pepper
  • 1/2 c. Balsamic Vinegar
  • 1 – 2 tsp. Regular or Italian Bread Crumbs (gluten-free breadcrumbs work, too!)




Sharing is caring!

print recipe


Maryann Bachert

Made this for lunch and it is delicious. Please keep up sharing these great recipies


Audrey Dunham

Thanks, Maryann! Will do!


Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.