Read on to learn all about recipe tips, ingredient additions, substitutions, and variations along with how to store and reheat any leftovers you may have.

 

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

• Colavita
• 365 Whole Foods
• Pompeian

  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.

  Rest asparagus for 5 to 10 minutes to let the flavors meld.

 

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*