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Roasted Asparagus with Balsamic Glaze

4.80 from 24 votes
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This Roasted Asparagus with Balsamic Glaze is the easy and delicious side dish you’ll want to have with every 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, not to mention really quick.
  • The balsamic glaze 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 bottom of the press to keep the ends moist.

No French Press? No biggie. A large mug will do the trick, as well.  Then, place the asparagus spears in the refrigerator until ready for use.

Why should you store fresh asparagus upright?

Storing the asparagus upright like this prevents the tips from curling up, which happens when the asparagus is laid on it’s side.

A bunch of asparagus in a french press with water
I just took these out of the fridge, hence the frost!

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

How to Make Roasted Asparagus with Balsamic Glaze

  1. First, make the glaze. Bring the balsamic vinegar to a boil over high heat in a saucepan.
Balsamic vinegar in a pot on the stove

Once it comes to a boil, reduce the heat to medium and continue to simmer until the balsamic reduces down to 2 to 3 tablespoons of glaze, about 15 minutes.

Balsamic vinegar boiling down to a glaze on the stove
  1. Next, preheat your oven to 425°F/220°C.
  2. Chop 2-3 inches from the ends of the asparagus to remove the undesired light-green tough parts.
Audrey Dunham holding a bunch of asparagus over the sink

Tip: Keeping the rubber bands on definitely helps simplify the process!

Audrey Dunham holding prepped and cut asparagus over the sink
  1. Place the asparagus on a parchment-lined or non-stick baking sheet in one layer.
  2. Lightly drizzle with olive oil or avocado oil and roll the asparagus around so that each spear is evenly coated.  
  3. Evenly sprinkle with a scant 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.
  4. Roast for 6-7 minutes for thinner spears, 8-9 minutes for medium or large-sized spears. 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.  
  5. 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
  1. When ready, drizzle with the sweet and tangy balsamic glaze over the asparagus. Do this immediately, as the glaze may get very thick as it cools. If, however, your glaze does sit too long and begin to thicken, simply return it to the stove and warm over low heat until the glaze loosens up again.
Roasted asparagus on a white plate with balsamic glaze drizzled over the top
  1. Lastly, sprinkle with 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

Recipe Tips and Variations

  • After making your balsamic glaze, wash that pot soon in hot water for easier clean up.
  • This asparagus is best eaten right away, but can last in the refrigerator for about 3-5 days. Keep in mind the breadcrumbs will loose their crunch by the second day, but the asparagus will be tasty just the same!
  • For a gluten free version, use gluten free breadcrumbs. Or leave the breadcrumbs off entirely.
  • After adding breadcrumbs you can sprinkle on some vegan grated parmesan for extra flavor.

Frequently Asked Questions

Should I blanch asparagus before roasting?

No, there is no need to soak or blanch before roasting. Those 6-9 minutes in a piping hot oven is all you need for perfectly cooked asparagus!

How do you cook asparagus so it’s not chewy?

Roast for the minimum 6 minutes to start, and check doneness to determine whether to continue cooking or remove from the oven.

Can balsamic glaze go in the oven?

I suggest you wait until after the asparagus has been roasted and plated, as the balsamic glaze has the potential to burn in the oven.

Can the balsamic glaze be used on asparagus that has been cooked on a grill instead?

Yes, grilled asparagus with balsamic reduction is also delicious!

In fact, balsamic glaze is fantastic to enjoy with all kinds of other foods. Drizzle this tangy and sweet glaze on other cooked veggies like Brussels sprouts, broccoli, bell peppers, and carrots, or over grains such as quinoa or brown rice. Our family also like balsamic glaze drizzled over veggie pizza!

What’s the best way to store leftover roasted asparagus?

This side dish is tastiest when enjoyed freshly prepared. But technically cooked asparagus will keep well for up to 5 days in the refrigerator. Reheat in the microwave or in a preheated 400°F/204°C oven for 5 minutes or until warm.

Roasted Asparagus with Balsamic Glaze

Roasted Asparagus with Balsamic Glaze

This Roasted Asparagus with Balsamic Glaze is the easy and delicious side dish you'll want to have with every meal!
4.80 from 24 votes
Print Pin Rate
Course: Side Dish
Cuisine: gluten-free, plant based, vegan
Keyword: easy asparagus recipe, healthy side dish, how to roast asparagus, Roasted Asparagus with Balsamic Glaze
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 69kcal

Ingredients

  • 1 bunch of asparagus
  • 1/2 Tbsp. olive oil or avocado oil
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 c. balsamic vinegar (119 ml)
  • 1 – 2 tsp. regular or Italian bread crumbs (use gluten-free breadcrumbs, if needed!)

Instructions

  • First, make the glaze. Bring the balsamic vinegar to a boil over high heat in a saucepan. Once it comes to a boil, reduce the heat to medium and continue to simmer until the balsamic reduces down to 2 to 3 tablespoons of glaze, about 15 minutes.
  • Preheat your oven to 425°F/220°C.
  • Chop 2-3 inches from the ends of the asparagus to remove the undesired light-green tough parts. Tip: Keeping the rubber bands on definitely helps simplify the process!
  • Place the asparagus on a parchment-lined or non-stick baking sheet in one layer.
  • Lightly drizzle with olive oil or avocado oil and roll the asparagus around so that each spear is evenly coated.  
  • Evenly sprinkle with a scant 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. 
  • Roast for 6-7 minutes for thinner spears, 8-9 minutes for medium or large-sized spears. 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.  
  • 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.
  • When ready, drizzle with the sweet and tangy balsamic glaze over the asparagus. Do this immediately, as the glaze may get very thick as it cools. If, however, your glaze does sit too long and begin to thicken, simply return it to the stove and warm over low heat until the glaze loosens up again.
  • Lastly, sprinkle with bread crumbs to add a nice variety in texture and hint of that flavor we all know and love – bread!  Serve immediately.

Video

Notes

  • After making your balsamic glaze, wash that pot right away in hot water for easier clean up.
  • This asparagus is best eaten right away, but can last in the refrigerator for about 3-5 days. Keep in mind the breadcrumbs will likely loose their crunch by the second day, but the asparagus will be tasty just the same!
  • For a gluten free version, use gluten free breadcrumbs. Or leave the breadcrumbs off entirely.

Nutrition

Calories: 69kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g
Tried this Recipe? Follow me Today!Mention @AudreyDunham 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

Reply

Lori

Balsamic Asparagus was delicious. Thank you.

Reply

Audrey Dunham

So happy you like it, Lori!

Reply

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