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Roasted Balsamic Asparagus is a fun flavor twist on the classic roasted asparagus.
Why You’ll Love This Recipe!
The Farmer’s Market season is in full swing here in the Portland area. There are so many great ones to choose from. You will usually find us at one or the other every Saturday morning during the spring and summer. I love buying and cooking with fresh local produce. Eating real food not only is better for you, it just tastes better!
For the last few weeks I have been picking up a bunch of asparagus every week. It is one of our favorite vegetables at our house.
Ingredients Needed
- Brown Butter
- Balsamic Vinegar
- Soy Sauce
- Asparagus Spears. A medium size spear works best for this recipe.
- Butter
- Olive Oil
If you need tips on making brown butter check out this post.
How to Make Roasted Balsamic Asparagus
One of my favorite things about roasted asparagus is how quickly it comes together. Because I prefer and use thin asparagus it only takes about 5 minutes in the oven.
- Trim off woody ends of aspargus
- Place on a baking sheet and drizzle with olive oil.Sprinkle with salt.
- Roast in 400 degree F oven just until tender.Time will vary depending on size of asparagus, 5-10 minutes.
- While roasting melt butter in a sauce pan.
- Cook until the butter turns brown. Do not let it burn!
- Add balsamic vinegar and soy sauce.
- Remove asparagus from oven and place on serving dish.
- Drizzle with browned butter mixture and eat immediately.
How to Pick Good Asparagus
You want asparagus that is bright green and medium size. Thick asparagus will be too woody and really thin asparagus can be stringy. Be sure the spears aren’t wilted or mushy.Y
What is Balsamic Vinegar?
Balsamic Vinegar is a slightly sweet, dark, richly flavored vinegar that is typically used to add flavor to salad dressings, marinades, and sauces.
Frequently Asked Questions
You could use this recipe with roasted broccoli or roasted brussels sprouts.
Using a sharp knife, cut off the woody ends. Line up all the asparagus spears in a row and slice off the ends all at one time. Cut right where the stalk goes from white to green.
You can also snap off the woody ends. Hold the spear upright and break it off where it naturally begins to bend and break. a spear up and break it off where it naturally starts to bend and break.
Some of my other favorite vegetable recipes:
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Balsamic Asparagus
Ingredients
- 1 bunch about 20-25 spears of asparagus, trim off white, woody ends
- olive oil
- sea salt or kosher salt
- 2 Tbsp butter
- 2 tsp soy sauce
- 1 tsp balsamic vinegar
Instructions
- Heat oven to 400 degrees.
- Place asparagus on baking sheet and drizzle with olive oil.
- Sprinkle with salt.
- Roast in oven just until tender.
- Time will vary depending on size of asparagus, 5-10 minutes.
- While roasting melt butter in a sauce pan.
- Cook until the butter turns brown. Do not let it burn!
- Add balsamic vinegar and soy sauce.
- Remove asparagus from oven and place on serving dish.
- Drizzle with browned butter mixture and eat immediately.
Tips & Notes:
Nutrition Facts:
Larissa says
Holy cow! I just made this with dinner and that sauce completely transforms the asparagus! So good!!
FoodontheTable says
I went over to Portland Mama and that recipe is delicious!