If you are looking for a new way to enjoy asparagus, look no further than this garlic balsamic glazed asparagus. With just a few ingredients and just a little prep, you will have a sweet and savory side dish, which I think is one of the best roasted asparagus recipes.
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Asparagus is a spring delight
Spring is my favorite time of year. Plants are in bloom and it’s the season when I start shifting frozen veggies for fresh.
One of my seasonal favorites is asparagus. While this green veggie tastes pretty good alone, I always like to amp up the flavor to make it more palatable for loved ones who may not be so keen on green veggies.
My husband leans toward the sweeter side of things, so I am always looking for ways to sweeten veggies without adding sugar.
Enter balsamic vinegar. With the right vinegar, you can make a veggie stand out with just a few tablespoons. Add a little heat and turn it into a sweet glaze without additional ingredients. Pair this with garlic, and olive oil and get a crisp, tangy, sweet, and savory side dish that will complement any meal.
What’s even better is it takes little time to create, making it great even for those busy nights when you need a quick meal on that table. Or if you want to save time make it a day ahead and reheat when you’re ready to eat. No matter when you make it, you will enjoy it
So if you’re looking to turn a good asparagus recipe, into something great, try this sweet balsamic glazed garlicky roasted asparagus.
Why you’ll love this balsamic glazed garlic roasted asparagus
In my opinion, this is one of the best ways to make asparagus, and here are some reasons why you will fall in love with it too!
Delicious flavor combinations: The mix of sweet, savory, and tangy flavors is a taste you will not get enough of. The balsamic glaze offers a naturally sweet and tangy taste that pairs perfectly with the savory of the fresh garlic all the while enhancing asparagus’ flavor.
Tasty texture: Roasting asparagus in the oven ensures a tender and slightly crispy asparagus that offers the perfect texture adding to the overall delicious taste.
Quick and easy: This recipe needs just four ingredients and doesn’t take a lot of time. It can be prepared in under 60 minutes making it a great dish for a weeknight meal.
Pretty presentation: Not only does it taste good but this recipe will also have a nice color palette making it a stand-out dish on your table.
Nutrient-dense: Asparagus is a nutrient-dense food high in fiber, antioxidants, and a good source of essential nutrients like potassium, vitamins C, K, and folate. Garlic is also high in antioxidants and balsamic vinegar offers a lot of nutrients (see the section below on Balsamic vinegar nutrition).
Versatility: This dish goes well with various proteins, pasta, or salads. It can be enjoyed on its own as a snack or appetizer.
Customizable: Though it tastes great alone you can also easily make it all your own with additional seasonings and other ingredients (see the Additions section below for more ways to modify the recipe).
The combination of taste, ease, presentation, nutrition, versatility, and customization offers a lot of love.
What is balsamic vinegar?
Without balsamic vinegar, we could not have roasted balsamic asparagus. The name balsamic comes from the Italian word balsamico, meaning “balsam-like” or “restorative” or “curative.” Similar to the English word “balm.” It is derived from the Ancient Hebrew-Phoenician “בשׂם” (bāśām or besem), meaning “perfume or spice.”
It is a dark, concentrated, and richly flavored type of vinegar that originates from the Modena and Reggio Emilia regions of Italy as well as some parts of Greece.
What is balsamic vinegar made of?
Balsamic vinegar consists of concentrated juice or “must” from crushed grapes that include the skins, seeds, and stems. The must is typically from Trebbiano and Lambrusco grapes.
Traditional balsamic vinegar is boiled down, fermented, and then aged slowly for a minimum of 12 years further increasing the viscosity and flavor. What you get is a tangy, sweet, and thick balsamic vinegar.
There are 3 types of balsamic vinegar:
- Traditional balsamic vinegar
- Aceto Balsamico di Modena IGP (balsamic vinegar of Modena)
- Balsamic vinegar of Greece
The Aceto Balsamico Tradizionale di Modena DOP (traditional balsamic vinegar of Modena) and Aceto Balsamico Tradizionale di Reggio Emilia DOP (traditional balsamic vinegar of Reggio Emilia) are more traditional vinegar produced according to strict regulations. Due to this they often have a higher price tag.
The balsamic vinegar of Modena is more of a commercial balsamic vinegar. It has a shorter aging time and often blends grape must and wine vinegars. It does have a protected geographical status making it produced exclusively in Modena or Reggio Emilia.
There is also Greek balsamic vinegar. It is made by fermenting Corinthian grapes or currants into wine and then is aged in barrels. It produces a naturally sweet-flavored balsamic vinegar.
Balsamic vinegar uses
Balsamic is primarily used as a dressing for salads and marinades. However, it can be heated into a glaze. The heat brings out the naturally occurring sugar in balsamic vinegar. This will then sweeten fruit and veggies to make them taste great.
What does balsamic vinegar taste like?
The flavor of balsamic vinegar is a mix of sweetness, tang, and woodiness.
The sweetness comes from the main ingredient grape must which consists of the grape skin, seeds, and stem. Since it is concentrated it is described as syrupy and rich with hints of caramel and fruitness.
Fermented grapes produce acetic acid. This compound gives the balsamic vinegar taste more complex by adding a bright and tangy flavor.
Putting the grapes to ferment and age in wooden barrels enhances the flavor adding layers of flavor. It also adds subtle hints of wood flavoring and acidity making it the delicious vinegar we know today.
The layers of flavor in balsamic vinegar make it a great complement to various foods. It can enhance the sweetness while adding flavors to marinades, sauces, and desserts. It tastes great with vegetables, fruits, or animal, vegetarian, and vegan proteins.
Balsamic vinegar nutrition
According to the USDA nutrition facts for balsamic vinegar, one tablespoon contains no fat or protein. There are also just 14 calories and 3 grams of carbs in balsamic vinegar.
The low content of carbs indicates how much sugar is in this food. So if you want to know “Does balsamic vinegar have sugar?” There are about 2 grams of sugar in one tablespoon of balsamic vinegar yet the sweetness is concentrated making it sweet without too much sugar
It also contains small amounts of essential minerals iron, manganese, magnesium, phosphorus, potassium, zinc, calcium, and copper.
In addition to the nutrients in balsamic vinegar, there are several antioxidant compounds in this vinegar. They include polyphenols and organic acids.
Potential benefits of balsamic vinegar
Research shows food rich in nutrients may have potential health benefits. This goes for balsamic vinegar as well.
This food is a rich source of the antioxidant polyphenols. These compounds may lower inflammation. In turn this is what correlates balsamic vinegar with digestion and skin health as well as reduced blood pressure and blood sugar.
Is balsamic vinegar healthy?
Looking at the balsamic vinegar nutrition facts above you can see this food contains small amounts of a lot of essential nutrients. However, the antioxidants in balsamic vinegar are real powerhouse this food.
Additionally, the antioxidants in balsamic vinegar are what make it a health addition to the diet for most people.
That being said if you are asking yourself, “Is balsamic vinegar good for you?” It depends on how your body responds to it.
Balsamic vinegar is usually harmless for most people unless it’s consumed in large quantities. This recipe uses only a few tablespoons.
Another thing is that this can be a problem for those with allergies to balsamic vinegar. Those with grape allergies may want to be careful consuming this vinegar as well.
If you have an allergy you can check out the Substitutions section below for what to use in its place.
To get the best nutrition from your balsamic vinegar you want to get quality vinegar. This is an aged, organic vinegar that is made from grapes and has no additives, sulfites, preservatives, or added sugar.
This type of balsamic vinegar is higher in antioxidants. According to some research vinegars with the most antioxidants include Modena (Galletti) and Aceto Balsamico di Modena (Monari Federzoni). Balsamic vinegar made with Corinthian grapes or currants is also rich in antioxidants.
Check out the next section on where to find quality balsamic vinegar.
Balsamic vinegar near me
When shopping for balsamic vinegar you want to get a quality product. Look for an organic, vinegar that is made from grape must. Products that read “Aceto Balsamico Tradizionale di Modena” or “Aceto Balsamico Tradizionale di Reggio Emilia” on the label are also certified with a Denominazione di Origine Protetta (D.O.P.) guaranteeing the product’s origin, production, and quality.
Greece also produces quality balsamic vinegar. These are consist of the Corinthian grape or currant “must.” If you want a sweeter flavor this is a nice balsamic vinegar to use.
Also, check the ingredient label to see that it does not contain any colors, additives, preservatives, sulfites, sugar, or other sweeteners.
You can typically find traditional and Greek balsamic vinegar at Farmer’s markets, Italian delis, specialty, and gourmet stores, and sometimes even supermarkets.
If you don’t feel like going out you can get your balsamic vinegar from online retailers like Amazon Fresh*, Whole Foods*, Vitacost* or Thrive Market*.
If you have a local store that sells balsamic vinegar you can have someone from Instacart* purchase it for you.
In this particular recipe, I used Vrisi 36* to make the balsamic glaze. However, some of the best balsamic vinegar brands* for your buck include
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
What is balsamic glaze?
When comparing balsamic glaze vs balsamic vinegar there is a distinct difference. Balsamic vinegar will become balsamic glaze when cooked.
The heat carmelizes the natural sugars in balsamic vinegar creating a thickened sweet and tangy sauce known as a balsamic reduction or glaze.
For full details on how to make balsamic glaze check out the step-by-step recipe breakdown in the Recipe Card section below.
Ingredients needed to make roasted balsamic asparagus
This roasted balsamic asparagus recipe requires only four ingredients:
- Balsamic vinegar
- Asparagus
- Extra virgin olive oil
- Fresh garlic
Balsamic vinegar
The start of the recipe is the sweet and tangy syrupy balsamic vinegar glaze. Made from heated balsamic vinegar, this ingredient brings a little sweetness to the earthy flavor of asparagus.
And if you’re wondering, “Is balsamic vinegar gluten free?” The answer is yes!
Traditional balsamic vinegar is gluten-free because it is just made from grapes that are fermented.
However, that being said you want to double-check the label that it does not have any gluten-containing ingredients.
For anyone super sensitive just know that similar to wine, the casks used to make balsamic vinegar are sealed with a wheat-based paste. However, the chances of the balsamic vinegar getting contaminated are low and it has not been a problem for most gluten-free individuals.
However, if you are very sensitive to gluten you may want to look for a gluten-free variety. I did an Amazon search and found this balsamic vinegar*.
For this recipe, I have used Vrisi 36*. This product does not have any gluten-containing ingredients and I did not get any reaction after eating it.
Asparagus
Without asparagus, we would not have a recipe so this is another main player of the dish. Like most green vegetables, it adds nutrients to the dish, being a great source of fiber, vitamin K, and folate. It is also rich in antioxidants including alpha-tocopherol, vitamin C, glutathione, flavonoids, and polyphenols.
Extra virgin olive oil
The reason for adding extra virgin olive oil is twofold. It not only provides additional nutrition in the form of healthy fats and antioxidants but also help to caramelize and crisp the asparagus, further enhancing the flavor. This oil also prevents the asparagus from drying out in the oven.
Fresh garlic
Who doesn’t love the savoriness of garlicky asparagus? The fresh garlic balances out the sweet-tart taste of the balsamic vinegar and also pumps up the nutrition with some additional antioxidants.
Together these ingredients make this a nutrient-dense and flavorful dish.
How to make roasted asparagus with balsamic glaze (Step-by-Step Instructions)
Here is a step-by-step breakdown of how to make Balsamic Glazed Asparagus:
Step 1
1. Preheat the oven to 400°F (200°C).
Step 2
2. Prep the Garlic: peel the garlic with a garlic peeler*. Then dice the cloves with a Chef’s knife* and set the garlic aside.
Step 3
3. Prepare the asparagus: Wash and pat the asparagus dry. Using kitchen shears* trim off about 1 to 2 inches off the bottom of the asparagus spear so the woody end is completely removed. Repeat until all the asparagus spears are evenly trimmed and set aside.
Step 4
4. Line a 10.5 x 15-inch baking sheet with parchment paper* or a reusable roasting mat* and set aside.
Step 5
5. Make the balsamic glaze: Take a small pot* and place it over medium heat. Add vinegar,
olive oil,
and garlic.
Step 6
6. Then cook for about 2 to 3 minutes whisking* until it starts to thicken. Once the mixture begins to bubble remove the pot from the heat and set the pot aside.
Take the lined baking sheet and fill it with the raw trimmed asparagus in a flat single layer.
Then coat the asparagus with the balsamic glaze mixture using a basting brush*.
Step 7
7. Put the baking sheet in the oven and bake for 20 to 30 minutes. Check for doneness at 15 minutes by piercing the asparagus with a fork. Then if needed, continue for another 5 to 10 minutes until the asparagus is tender yet slightly crisp at the tips.
Step 8
8. Let the asparagus cool for 5 to 10 minutes then enjoy!
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Tips for great roasted balsamic asparagus
Here are some tips that will help ensure your glazed balsamic vinegar asparagus turns out great.
Use fresh ingredients
Use fresh, quality ingredients. Make sure the asparagus is firm and bright green. The asparagus tips should be tightly closed. Avoid any asparagus that is limp or has wrinkled ends.
Get quality balsamic vinegar
Use an organic, aged balsamic vinegar made from “grape must” without added sugar, preservatives, or sulfites.
Traditional balsamic vinegars can be pricey but you can also get the balsamic vinegar of Modena which is more cost effective.
For this particular recipe, I used the Greek balsamic vinegar Vrisi 36* and got great results so feel free to use this vinegar as well.
Otherwise, if you need another idea check out the “Balsamic vinegar near me” section for information on where to buy a good balsamic vinegar.
Preheat the oven
Be sure to preheat the oven 400°F (200°C). This will help cook the asparagus evenly so you get a crispy caramelized asparagus.
Trim the asparagus ends evenly
Cutting off the ends of the asparagus ensures you will get tender asparagus. Be sure to make the cuts even across all asparagus spears.
Look for asparagus that are the same size
Make sure your spears are similar in thickness. This will ensure they will all cook at the same rate.
If some stalks are thicker you can always slice them in half lengthwise to make them the same size as the rest of the stalks.
Avoid overcooking the balsamic glaze mixture
As soon as you see the balsamic vinegar mixture start to thicken and bubble remove it from the heat. This will give you the best consistency for coating the asparagus.
Keep the balsamic glaze mixture thin
If you find the balsamic vinegar glaze mixture has cooled and is too thick to brush on. You can return the pot to the stove over low heat and gently reheat it until it is at a thinner consistency for coating the asparagus.
Brush the balsamic glaze evenly
Using a basting brush* can help to ensure the asparagus gets an even coating of the balsamic glaze mixture. This will amp up the flavor of your asparagus.
Adjust cooking time if using thicker or thinner asparagus
This recipe used asparagus that was about about 1/2 to 3/4 inch in diameter. If you can only find a thicker or thinner variety of asparagus that is ok just change the cooking time to accommodate the specific asparagus.
If you have asparagus that is thinner than a 1/2 inch in diameter you want to reduce the cooking time by 5 to 10 minutes. So bake for a total of 15 to 20 minutes.
For asparagus that is thicker than 3/4 inch in diameter, you want to increase the cooking time by 5 to 10 minutes. This will bring the total baking time to 25 to 40 minutes.
Don’t overcrowd the baking sheet
Crowding the asparagus on the sheet pan will cause them to steam and not roast making them less crispy. Placing the asparagus in a flat layer will ensure even cooking.
If all of the asparagus will not fit in a single layer on one baking sheet then put the extra asparagus on a separate baking sheet or cook them in batches.
Check for doneness
You want to start checking for doneness at around 15 minutes. Poke the asparagus with a fork. If it is tender and easily pierced, but then has a slight crisp on the tips it is done. If not, cook it for another 5 to 10 minutes until it is soft with a slight crunch.
When the asparagus is thinner than a 1/2 inch in diameter check for doneness at around 10 minutes.
If your asparagus is thicker than 3/4 inches in diameter you might want to let it cook for 20 minutes and then check for doneness.
Let the asparagus rest before eating
Give the asparagus about 5 to 10 minutes to rest after taking it out of the oven. This will give the flavors time to meld and let the dish set ensuring a great taste.
Additions, substitutions, and recipe variations
Looking for ways to make the recipe your own? Or maybe you don’t have or like an ingredient? Interested in additional recipe variations? No worries! We got you covered.
Additional ingredients, substitutions, and recipe variations can can make this roasted asparagus with balsamic vinegar glaze recipe all your own.
Additions
Here are some ingredient additions to add some tang, herbal, savory, heat, crunch, or sweet tastes to this roasted balsamic vinegar asparagus.
Brighten the flavor: If you like a citrus flavor grate a little lemon, orange, or lime zest over the asparagus before serving. Alternatively, you can squeeze a lemon, lime, or orange wedge over the asparagus to pump up the tangy taste.
Add an herbal taste: Before roasting sprinkle fresh thyme leaves to enhance a subtle earthy flavor. Or you can top your finished asparagus with chopped basil or rosemary to give it an herbal aroma.
Amp up the savory: A sprinkling of vegan feta*, goat* or parmesan cheese* will increase the rich creamy, and savoriness of your asparagus. A teaspoon of garlic powder* can also increase the savory and garlic flare.
Add some heat: For a spicy treat add some red pepper flakes* before baking. If you want a more subtle spice you can top with a little ground black pepper* before serving.
Infuse a crunch: For an extra crunch and nutty flavor you can top your asparagus with sesame seeds*, pine nuts*, chopped walnuts* or sliced almonds* just before eating.
Increase the sweetness: Mix a teaspoon of honey or maple syrup into your balsamic glaze for a sweeter and tangy taste.
Be sure to note that any changes to the regular recipe will alter the flavor, texture, and nutritional content.
Substitutions
Can’t find an ingredient or don’t like something in the recipe? No prob! Here is a list of substitutions.
Balsamic vinegar replacement: In place of balsamic vinegar use 3 tablespoons white balsamic, apple cider vinegar, or red wine vinegar. Apple cider vinegar and red wine vinegar are more tart than balsamic so you may want to add a sweetener like honey, maple syrup, or brown sugar to subdue the tanginess.
After adding the vinegar to the pot add 1 to 2 teaspoons of sweetener. Then follow the instructions in the recipe for making the glaze.
Alternatively, you can also use a store-bought gluten-free balsamic glaze.
Asparagus replacement: If you cannot find fresh asparagus use frozen. How to cook frozen asparagus is the same as fresh just first thaw, drain, and pat it dry, and then follow the directions for coating and baking the asparagus.
Additionally, you can replace the asparagus with green beans or broccolini; just alter the cooking times.
Roast green beans for about 15 to 20 minutes. Check for doneness at 15 minutes. They should be tender, lightly browned, and easily pierced with a fork.
Broccolini should be roasted for 20 to 25 minutes. Check for doneness at 20 minutes. They should be easily pierced, tender, and lightly caramelized.
If needed continue cooking at 5-minute intervals until you reach this desired consistency.
Extra virgin olive oil replacement: Instead of extra virgin olive oil use avocado oil, walnut oil, or melted vegan butter.
Garlic replacement: Shallots or onions can replace garlic. Use 2 to 3 medium-sized shallots, 1 small to medium-sized onion, or half of a large onion. Peel and finely dice the onion or shallots then cook as directed.
Garlic powder can also be a replacement. Use 3/8 teaspoon garlic powder in place of fresh.
Variations
Here are some additional twists on this roasted garlic asparagus and balsamic glaze recipe.
Add fruit flavor to this balsamic asparagus roasted recipe with blueberry*, strawberry*, pear*, or fig* infused balsamic vinegar.
Make a Mediterranean flair with a sprinkle of Italian seasoning*.
Turn your asparagus into a sweet, savory meal by wrapping an asparagus spear with a slice of bacon or prosciutto before roasting.
Add whole cloves of roasted garlic. Top the asparagus with whole garlic cloves before baking and let them soften and caramelize.
Roast the asparagus in the air fryer instead. Place the asparagus in the air fryer basket and cook at 400°F (200°C) for 4 to 6 minutes take out the basket and shake it. Then cook for another 4 to 6 minutes until it is fork-tender. You may need to cut the asparagus in half depending on the size of the basket.
Sauté the asparagus on the stove. Take the coated asparagus and place it in a pan. Cook over medium to high heat until it is crisped.
Another variation is grilled asparagus. Simply follow the directions in the recipe card below and when you come to the cooking part place in a grill pan* or on the outdoor grill.
Place the grill pan over medium to high heat. Then add the glazed asparagus in a single layer on the pan and cook for 5 to 7 minutes, turning occasionally with tongs* until tender and slightly charred.
Preheat the outdoor grill to medium-high heat. Place the asparagus in a single layer in a grill basket* and grill for 5 to 7 minutes turning occasionally until tender and slightly charred.
These or any other variations to the recipe will affect the taste, consistency, and nutrition.
What to serve the recipe with
This roasted asparagus with balsamic blaze is a versatile dish that can be enjoyed as an appetizer, snack, or side.
It also goes well with many main dishes like grilled or roasted meats and fish including chicken, beef, and salmon.
Or serve it with a salad, pasta, or additional roasted veggies.
How to store leftover roasted asparagus
This recipe tastes best when just cooked but you can still save it for later. Let any remaining balsamic glazed asparagus cool to room temperature. Then you can refrigerate or freeze them according to these directions.
Place the leftover asparagus in a sealable airtight container and put it in the fridge for up to 5 days.
Let the asparagus cool to room temperature. Then place it in a freezer-safe container removing any excess air to prevent freezer burn. Then place the container in the freezer for up to 3 months.
Please note that freezing asparagus may alter the taste and texture.
You can also make the recipe 2-3 days ahead of time. If that is the case here are the steps for prepping and storing asparagus ahead of time:
Wash and trim the asparagus as directed, then pat dry. Then place the trimmed asparagus upright in a jar of water and cover. Place it in the fridge.
Cook the balsamic glaze mixture according to the instructions below. Let it cool to room temperature, place it in a sealable container, and then put it in the fridge.
When you’re ready to make the recipe warm up the balsamic glaze. You can warm it over low to medium heat for about 2 or 3 minutes, stirring continuously until it’s heated through. It should also be thinned out a bit from when it is cold. Be careful not to overheat the glaze.
Alternatively, you can also warm it up in the microwave. Place it in a microwave-safe dish and cook for 30-second intervals until warmed through.
When ready to cook the asparagus, heat the balsamic glaze on the stove until it is thinned and warm. Then follow the remaining directions in the Recipe card below.
Common and FAQs
Yes! You can make this dish 2 or 3 days ahead as this is how long asparagus will last in the fridge.
Wash and trim the asparagus, then pat dry. Place upright in a jar of water and cover. Refrigerate.
Cook the balsamic glaze as directed, then cool and refrigerate in a sealable container.
When ready to cook, follow the recipe instructions. Prepping ahead makes for an effortless meal!
When you’re ready to make the recipe warm up the balsamic glaze. You can heat it over low to medium heat stirring continuously until it gets warm and is thinned out a bit (about 2 or 3 minutes). Be careful not to overheat the glaze.
Alternatively, you can also heat it in the microwave. Cook for 30-second intervals until it is warmed through.
When you’re ready to cook, simply follow the rest of the recipe instructions. Preparing in advance ensures a stress-free meal!
Yes, if you don’t feel like making the balsamic glaze you can use a store-bought version. However, I found it hard to find a gluten-free balsamic glaze without a lot of additives. That is why I made the balsamic glaze from scratch.
You can check the marinade aisle of the store for any gluten-free balsamic glaze.
If you find your asparagus has a lot of dirt you may need to soak it in a bowl of cold water for a few minutes. This can loosen the dirt. After soaking you want to thoroughly wash the asparagus to get any remaining dirt or sand.
If you do not remove all the woody stems on the bottom of the asparagus spear you may be left with tough asparagus after cooking. To ensure tender asparagus remove all of the woody stem by trimming it with kitchen shears.
The texture of asparagus is a personal preference, however, this recipe will give you a crispy yet tender asparagus. Overcooked asparagus can become mushy and lose its vibrancy and flavor. So try not to overcook the asparagus. One way to prevent overcooking is by checking for doneness. See the recipe card below for how to check for doneness.
Equipment Used in this Recipe*
Here is a list of equipment or similar items used to make this balsamic glazed asparagus recipe.
- Small pot
- Whisk
- Basting brush
- Baking sheet
- Parchment paper or reusable roasting mat
- Cutting board
- Measuring cups
- Small bowls
- Kitchen shears
- Garlic peeler
- Chef’s knife
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
More asparagus recipes
Here are some additional regular and roasted asparagus recipes you will love:
- Roasted Asparagus with Shallots
- “Cheesy” Asparagus with Nutritional Yeast
- Asparagus Wrapped in Turkey Bacon
- Air Fried Asparagus
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Roasted Balsamic Glazed Asparagus (recipe card)
Equipment
Ingredients
- 1 pound medium asparagus (about 1/2 to 3/4 inch in diameter) washed and trimmed
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 3 cloves garlic peeled and diced
Instructions
- Preheat oven to 400°F (200°C)
- Prep garlic: peel and dice the garlic then place it aside.
- Prep asparagus: wash, pat dry, and using kitchen shears cut off about 1 to 2 inches off the bottom so the woody end of the asparagus is removed. Make sure all the asparagus spears are evenly trimmed. Set the asparagus aside.
- Line a 10.5 x 15-inch baking sheet with parchment paper or a reusable roasting mat and place it aside.
- Put a small pot over medium heat. Add vinegar, oil, and garlic to a small pot and cook and cook for about 2 to 3 minutes whisking, until it starts to thicken to avoid overcooking or burning. Remove the pot from the heat as soon as the mixture begins to bubble and set the pot aside.
- Line the asparagus on the baking sheet in a single flat layer. Then brush the balsamic glaze mixture on the asparagus so it is evenly coated.
- Place the baking sheet in the oven to bake for 20 to 30 minutes. Check for doneness at 15 minutes by piercing it with a fork. If needed cook for another 5 to 10 minutes until the asparagus is tender enough to be easily pierced but has a slight crisp on the tips. There should be some crunch but not too hard. If you have thinner or thicker asparagus cook it for a shorter period. Cooking times also depend on the thickness of the asparagus. See the recipe tips section below for information on cooking asparagus thinner and thicker than 3/4 inches in diameter.
- Let cool for 5 to 10 minutes and enjoy!
Video
Notes
Recipe tips
Here are some tips to get great balsamic glazed asparagus. Use fresh ingredients: Choose firm, bright green asparagus with tightly closed tips. Avoid limp or wrinkled spears. Select quality balsamic vinegar: Use organic, aged balsamic vinegar made from grape must without added preservatives, colorings, sulfites, or added sugar. I used Greek balsamic vinegar Vrisi 36* with great results. Other cost-effective balsamic vinegars* of Modena include the following Preheat the oven: Make sure the oven is preheated to 400°F (200°C) for even cooking and crispy, caramelized asparagus. Trim asparagus ends evenly: Keep the asparagus similar in size to ensure even cooking. Use asparagus similar in size: Use asparagus that are similar in thickness. Cut stalks in half lengthwise if needed to keep cooking even. Avoid overcooking the balsamic glaze: For the best consistency remove the glaze from the heat as soon as it thickens and starts to bubble. Maintain balsamic glaze consistency: If the glaze cools and thickens too much you can gently reheat it on the stove over low heat until it reaches a brushable consistency. Brush glaze evenly: Use a basting brush* to coat the asparagus evenly with the balsamic glaze for enhanced flavor. Adjust cooking times if needed: Asparagus thinner than 1/2 inch cook for 15 to 20 minutes. Asparagus thicker than 3/4 inch cook for 25-40 minutes. Avoid overcrowding: Arrange the asparagus in a single layer. If needed cook in batches. Check for doneness at 15 minutes. Tender spears with a slight crisp on the tips are done.- Asparagus thinner than a 1/2 inch in diameter: check for doneness at 10 minutes.
- Asparagus thicker than 3/4 inches in diameter: check for doneness at 20 minutes.
Additions/substitutions/variations
Want to personalize the recipe? Check out these recipe additions, substitutions, and variations.Recipe additions
Some ingredient auditions include the following: Brighten with citrus: Add lemon, orange, or lime zest, or squeeze a wedge over the asparagus. Add herbal notes: Sprinkle fresh thyme before roasting or top with chopped basil or rosemary. Amp up the savory: Use vegan feta, goat, or parmesan cheese, or sprinkle garlic powder. Add heat: Include red pepper flakes for spice, or ground black pepper for a milder kick. Infuse crunch: Top with sesame seeds, pine nuts, chopped walnuts, or sliced almonds. Increase sweetness: Mix honey or maple syrup into the balsamic glaze. Please note that any ingredient additions will alter flavor, texture, and nutrition.Recipe substitutions
Need to swap ingredients? No problem! Here are some things to substitute in. Balsamic vinegar alternative: Use white balsamic, apple cider, or red wine vinegar (3 tablespoons). If too tangy you can add in 1 or 2 teaspoons of a sweetener like honey, maple syrup, or brown sugar after vinegar when cooking the balsamic glaze. You can also use a store-bought gluten-free balsamic glaze. Asparagus alternative: Substitute with frozen asparagus. No need to thaw the asparagus. Simply coat and cook the frozen spears. Then check for doneness at 15 minutes. If you want to use a different vegetable you can substitute in a pound of green beans or broccolini. Follow the directions above but alter the cooking times if you use green beans or broccolini: Roast green beans for 15 to 20 minutes until tender, lightly browned, and can be easily pierced with a fork. Check for doneness at 15 minutes. Roast broccolini for 20 to 25 minutes until easily pierced, tender, and lightly caramelized. Check for doneness at 20 minutes Continuing cooking in 5-minute intervals if needed. Olive oil alternative: Swap with avocado oil, walnut oil, or melted vegan butter. Garlic alternative: Use 2 or 3 medium-sized peeled and diced shallots, 1 small medium onion, one half of a large onion, or 3/8 teaspoons garlic powder.Recipe variations
Here are some creative twists for the roasted garlic asparagus and balsamic glaze: Infuse fruit flavors with blueberry*, strawberry*, pear*, or fig* infused balsamic vinegar. Add a Mediterranean touch with Italian seasoning*. Wrap asparagus with bacon or prosciutto for a sweet and savory twist. Include whole cloves of roasted garlic for additional caramelization. Air fry for a crispy texture at 400°F (200°C) for 8 to 12 minutes shaking the basket halfway through cooking. Air fry until the asparagus is fork-tender. You may need to cut the asparagus in half depending on the size of the basket. Sauté on coated asparagus in a pan on the stovetop. Cook over medium to high heat turning with tongs* occasionally until it is crisped. Grill in a grill pan* or on the outdoor grill. Indoors on a grill pan Indoor grilling: cook for 5 to 7 minutes over medium-high heat in a grill pan*, turning occasionally with tongs*. Cook until tender and slightly charred. Outdoor grilling: preheat the grill then place the asparagus in a grill basket* on the grill grates and grill for 5 to 7 minutes, turning occasionally with tongs*. Please know any recipe variation will alter the taste, texture, and nutrition content.How to store leftovers
Let the asparagus leftovers cool to room temperature. Then store in the fridge or freezer. Refrigerator storage: Place the cooled asparagus in a sealable airtight container and place it in the refrigerator for up to 5 days. Freezer storage: Place the cooled asparagus in a freezer-safe container removing any excess to prevent freezer burn. Put the container in the freezer for up to 3 months. To prepare the recipe 2 to 3 days ahead: Wash and trim the asparagus, then store it upright in a sealable jar of water in the refrigerator. Then cook the balsamic glaze and refrigerate Cook the balsamic glaze, put it in a separate sealable airtight container, and refrigerate. When ready to cook the asparagus, heat the balsamic glaze. You can warm it on the stove until it is slightly thinned out and warm (about 2 to 3 minutes) Be sure to stir continuously and be careful it does not get too hot. Alternatively, you can warm it in the microwave. Transfer it to a microwave-safe dish and heat in 30-second intervals until warmed through. Then follow the remaining directions above in the Recipe card.How to reheat leftovers
I like eating the leftover asparagus cold right from the fridge, but if you want to reheat it here are some ways to warm up your leftovers: Also, please note if you have frozen leftovers let them thaw in the fridge overnight before reheating. Oven: Preheat to 350°F (175°C), place the asparagus on a baking sheet, and warm for 5 to 10 minutes until heated through. Toaster oven: Preheat to 350°F (175°C), place the asparagus on the toaster tray, and heat for 5 to 10 minutes until warmed. Microwave: Place on a microwave-safe dish and heat on high in 30-second intervals until warmed. Stovetop: Heat a skillet over medium heat, add the asparagus, and warm, flipping occasionally with tongs until heated through. Air fryer: Place in the basket (cut if needed), air fry at 350°F (175°C) for 3 to 5 minutes until warmed and slightly crispy.Nutritional information
*Nutritional information is estimated using Nutrifox nutrition label maker**Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
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