This Oven Roasted Balsamic Asparagus is a simple side dish for every day meals or a holiday dinner! Roasting asparagus brings out all it’s delicious flavor!
Oven Roasted Vegetables Versus Boiling
When it comes to vegetables, we like to keep it simple. For the most part, that is.
Oven roasting any vegetable is going to bring out it’s natural sweetness and just make it overall taste better, in my opinion and this Oven Roasted Balsamic Asparagus is no exception.
Boiling vegetables is fine, but roasting your vegetables retains a lot more vitamins and nutrients than boiling vegetables in water. A lot of the goodness in your vegetables are going right down the drain with the water.
And if I’m going to get my vegetable fix, it had better leave the most impact.
How Do You Trim Asparagus?
Turns out it’s really easy. Turns out I didn’t even know that this was a thing, either. So you don’t just guess where to trim asparagus and cu away?
Well I guess not. The ends of asparagus can be tough, so you want to make sure that you trim off the right amount at the end so that all you have left is the tender part.
Grab an asparagus stalk with two hands, one closer towards the bottom like this…
Now you’ll snap the end off at the bottom and it will naturally break where it’s supposed to. This asparagus stalk is now your guide to trimming the rest of the asparagus!
Just lay your asparagus stalks on a board and use the trimmed asparagus as a guide to cut the rest…
So no, you don’t have to snap them all separately. Just use the guide and estimate the rest!
Just making oven roasted asparagus with salt, pepper and olive oil is really good enough all on it’s own. But adding a drizzle of sweet balsamic glaze and nutty parmesan cheese at the end really makes this asparagus recipe over the top delicious.
Also according to proper etiquette, it’s ok to go ahead and eat asparagus with your fingers, as long as it’s one stalk at a time. That’s how we got our little guy to try it, he usually prefers to eat with his hands…still to this day.
We’re working on that one.
All that’s left to do is to get your asparagus on a sheet pan, drizzle it with olive oil, salt and pepper and get it in the oven. Just a few minutes is all you’re going to need, especially if it’s thin asparagus like these.
How Do You Know When Asparagus Is Done?
You want your asparagus to be cooked though, obviously, but not mushy. And believe me, there’s a small window here.
About 12 minutes is a good time to start checking for doneness. Grab one, bite into it and see if it’s to your liking. You can always throw it in the oven for another few minutes and check again.
We like our asparagus cooked until just tender, but still crisp, but if you like yours cooked a little more, just add a few more minutes to the cooking time.
When the asparagus comes out of the oven, let it cool just a few minutes then drizzle the balsamic glaze on top and add the shaved parmesan cheese.
The result is total veggie perfection. Perfectly crisp but tender asparagus topped with the most flavorful ingredients.
Looking For More Side Dishes?
- Spicy Mushroom Rice
- Perfectly Smooth Mashed Potatoes
- Crock Pot Crispy Brussels Sprouts
- Classic Garlic Bread
- 2 pounds asparagus (approximately 2 bunches) washed and trimmed
- 1/4 cup olive oil
- kosher salt and fresh black pepper to taste
- 1/2 cup shaved parmesan cheese
- 1/4 cup balsamic glaze (Store bought)
Preheat the oven to 425 degrees.
Place the asparagus on a baking sheet, in a single layer.
Drizzle the olive oil over the asparagus, then season to taste with salt and pepper.
Roast the asparagus in the oven for 12 minutes, toss and check for tenderness. If you want the asparagus more tender, place it back in the oven for another 2-3 minutes.
Remove the asparagus from the oven and let cool for 5 minutes.
Drizzle the asparagus with the balsamic glaze then add the parmesan cheese on top. Serve immediately.
Amount Per Serving: Calories: 176 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 7mg Sodium: 272mg Carbohydrates: 14g Fiber: 3g Sugar: 8g Protein: 6g