Roasted Asparagus with Balsamic Vinegar Recipe

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Roasted asparagus – a quick and easy side dish! Learn how to make baked asparagus in the oven and bring out the flavor with a little balsamic!

Roasted Asparagus on Baking Sheet

I haven’t finalized our Easter dinner menu yet, I want to make too many things:) I do know that asparagus will be one of our side dishes. Asparagus is in season and I can’t get enough. We made our lemon asparagus the other night for dinner and it was divine.ย  I think we will make roasted asparagus with balsamic vinegar on Sunday to switch things up a bit.

How to Make Roasted Asparagus

First, make sure you pick asparagus that is bright green and medium in size. You don’t want the spears to be too thick or too thin. I always look for medium size.

Get rid of the woody ends by cutting them off or you can break them off. They will snap right off!

I love how simple this recipe is. All you have to do is drizzle the asparagus spears with balsamic vinegar and a little bit of olive oil. Season with salt and pepper and roast in the oven for 10-15 minutes. Make sure you roast the asparagus at a high heat, I do 400 degrees F.

I like to line a large baking sheet with aluminum foil so the pan is easy to clean up.

You don’t want to over cook the asparagus, you want the spears to stay nice and crisp.

Bundle of fresh asparagus

I love asparagus in many forms, but roasting it with a little balsamic vinegar really brings out the best flavor. This healthy side dish is the perfect accompaniment to any spring meal. Add it to your menu today.

If you like this roasted asparagus, you might also like:

Oven roasted asparagus on dinner place

Roasted Asparagus with Balsamic Vinegar

This easy roasted asparagus goes great with any meal!
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Cuisine
American
Servings
4

Ingredients

  • 1 pound asparagus washed and tough ends cut off
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil. Spray with cooking spray. Place the asparagus spears on the baking sheet. Drizzle asparagus with balsamic vinegar and olive oil. Roll the spears so they are all well coated in the balsamic and oil. Season with salt and pepper.
  2. Roast for 10-15 minutes. or until tender. I stir the asparagus half way through. Serve hot.
Nutrition Facts
Roasted Asparagus with Balsamic Vinegar
Amount Per Serving
Calories 58 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 3mg 0%
Potassium 229mg 7%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 2g 4%
Vitamin A 17.1%
Vitamin C 7.7%
Calcium 2.7%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword

roasted asparagus

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Must be an asparagus kind of day (see my post). Asparagus is so fresh and amazing right now! I’m totally picking more up this weekend (hopefully at the farmers market!!). Have a fantastic one

  2. Roasted asparagus is one of my favorite things to eat in the springs….oh I can’t wait until the farmers market opens & we can get some

  3. I made something similar to this the other day. I bought white asparagus yesterday so I think I will try it on that too.

  4. I recall asparagus as a kid and how much I hated them; think it was actually canned. I truly think I could eat asparagus every day and wondering if you have ever grilled them? Very similar but definitely results in a flavor component from the grill and cleanup…well, none!

  5. Asparagus is my favorite vegetable and I love finding new ways to make it. This sounds divine. Thanks for sharing it. I want to come to Easter brunch at your house ๐Ÿ™‚

  6. I am only in charge of the dessert for Easter and I am overwhelmed with that alone! So many choices…I can’t choose!

    This asparagus looks delightful. I’ve been loving it as well lately. Next time I’ll spruce it up with some balsamic!

  7. I’m having some asparagus for lunch as I read this. Love it. So do my boys, actually. Which is really nice when the kids actually like a vegetable. I’ve never tried it with balsamic. Mmm!

  8. This is a great recipe. I mean, how utterly brilliant to drizzle the asparagus in the oil and vinegar before roasting instead of after! Wonderful way to cook and serve asparagus. Sometimes simple is really the best!

  9. fact: the only redeeming quality i find in asparagus is its appearance. if it weren’t so darn pretty, i’d have no use for it at all. ๐Ÿ™‚

  10. I LOVE asparagus! we eat it so often in the spring. although normally i just cook it with some olive oil, salt and pepper. I need to branch out a little. this looks delicious ๐Ÿ™‚

  11. I just made roasted asparagus and tomatoes tonight. I was actually thinking it would be a whole lot tastier (not that it wasn’t delicious) with balsamic vinegar. I’m trying this next time.

  12. Pingback: Fab Frugal Food » Beyond Deviled Eggs: Two Fabulous Easter Side Dishes – Balsamic Ginger Glazed Carrots and Cucumber Fennel Tzatziki Salad
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