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Roasted Asparagus with Balsamic Glaze

This dish features tender, slightly smoky roasted asparagus drizzled with a rich, sweet balsamic glaze. The process involves roasting fresh asparagus until caramelized and reducing balsamic vinegar into a glossy syrup, resulting in a visually appealing and flavorful side that balances smoky, tangy, and sweet notes with a final crisp-tender texture.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Modern
Calories: 120
Ingredients Equipment Method

Ingredients
  

  • 1 bunch bunch fresh asparagus trimmed
  • 2 tablespoons extra virgin olive oil for coating
  • 1/2 cup balsamic vinegar good quality, aged preferred
  • to taste flaky sea salt
  • to taste freshly cracked black pepper
  • 1 clove garlic thinly sliced, optional
  • 1 small lemon for zest, optional

Equipment

  • Baking sheet
  • Parchment paper
  • Small skillet
  • Tongs or spatula
  • Lemon zester (optional)

Method
 

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to keep things tidy and ensure even roasting.
  2. Trim off the woody ends of the asparagus, about 1 inch from the bottom, then spread them out evenly on your prepared baking sheet.
  3. Drizzle the asparagus generously with olive oil, then use your hands or tongs to toss them until evenly coated. Sprinkle with flaky sea salt and freshly cracked black pepper for flavor.
  4. If using garlic, scatter the thinly sliced cloves over the spears for added aroma and flavor. Toss gently again to distribute evenly.
  5. Place the baking sheet in the oven and roast for 12 to 15 minutes. You'll see the tips caramelize slightly and the asparagus become tender with a smoky edge.
  6. While the asparagus roasts, pour the balsamic vinegar into a small skillet and bring to a gentle simmer over medium heat. Reduce the vinegar, stirring occasionally, until it thickens into a glossy, syrupy glaze that coats the back of a spoon, about 8-10 minutes.
  7. Once the asparagus is done, transfer it to a serving platter. Drizzle generously with the balsamic glaze, letting it pool slightly around the spears for a beautiful presentation.
  8. If desired, use a microplane to zest a little lemon over the top for a fresh, bright finish that balances the richness of the glaze.
  9. Serve immediately while warm, enjoying the combination of tender, smoky asparagus coated in sweet balsamic and brightened with lemon zest.