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Roasted Asparagus with Balsamic Glaze

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This Roasted Asparagus with Balsamic Glaze is the easy and delicious veggie side dish that you’ll want to have with every single meal!

Roasted Asparagus with Balsamic Glaze on a white plate

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.

Why this Recipe Works:

  • The roasting process makes this asparagus nice and flavorful.
  • The balsamic glaze really makes this veggie so incredibly delicious. Asparagus might just become your new favorite!
  • The breadcrumbs added at the end give this dish a nice little crunch and extra special flavor.

The Best Way to Store Asparagus:

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.

A bunch of asparagus in a french press with water

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

Looking for other delicious veggie side dishes? Then you have to try my:

How to Make Roasted Asparagus with Balsamic Glaze:

1. First, preheat your oven to 425 degrees.

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!

Audrey Dunham holding a bunch of asparagus over the sink

Audrey Dunham holding prepped and cut asparagus over the sink

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

Asparagus spread out on a baking sheet

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.

Raw asparagus on a baking sheet with olive oil and sprinkled with salt and pepper

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.

Balsamic vinegar in a pot on the stove

Balsamic vinegar boiling down to a glaze on the stove

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.

Roasted asparagus on a white plate

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

Roasted asparagus on a white plate with balsamic glaze drizzled over the top

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! Enjoy!

Close up of a piece of Roasted Asparagus with Balsamic Glaze

Top Tips for Making Roasted Asparagus with Balsamic Glaze:

  • After making your balsamic glaze, wash that pot right away for easier clean up.
  • This asparagus is best eaten right away, but can last in the refrigerator for about two days!
  • For a gluten free version, use gluten free breadcrumbs. Or leave them off entirely!

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Roasted Asparagus with Balsamic Glaze

Roasted Asparagus with Balsamic Glaze

This Roasted Asparagus with Balsamic Glaze is the easy and delicious veggie side dish that you'll want to have with every single meal! 
0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: gluten-free, plant based, vegan
Keyword: Roasted Asparagus with Balsamic Glaze
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • 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!

Instructions

  • First, preheat your oven to 425 degrees.
  • Then, place the asparagus on a foil-lined baking sheet in one layer so that none of the asparagus is overlapping.
  • 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.)
  • 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.
  • 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.
  • Then, drizzle with the sweet and tangy balsamic glaze.
  • 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.

Notes

  • After making your balsamic glaze, wash that pot right away for easier clean up.
  • This asparagus is best eaten right away, but can last in the refrigerator for about two days!
  • For a gluten free version, use gluten free breadcrumbs. Or leave them off entirely! 
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

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Comments

Maryann Bachert

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

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