Several of my asparagus recipes are deliberately simple, but this balsamic roasted asparagus may be the quickest and easiest of them all. With almost no prep and just a couple of minutes of hands-on time, it makes a flavorful, elegant vegetable side that pairs well with grilled meats, roasted chicken, fish, or a hearty pasta.
How to Make Balsamic Roasted Asparagus
This method keeps the asparagus bright and slightly crisp while adding the sweet-tart depth of balsamic and the mellow sweetness of roasted garlic. It requires only a few ingredients and about 10–12 minutes in the oven. The result is tender spears with lightly browned tips and soft, fragrant garlic cloves.
Prep & timings
- Servings: 2
- Prep time: 2 mins
- Total time: about 12 mins
Ingredients
- 200 g (7 oz) asparagus, trimmed
- 4–6 cloves garlic, lightly crushed
- 1 tbsp olive oil
- 2 tsp balsamic vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 190°C (375°F).
- Prepare the asparagus: trim off the woody ends where the stalks feel thick and fibrous. If a few stalks seem particularly tough, peel a thin strip of skin from the lower part of the stem with a vegetable peeler to help them become tender when roasted.
- Crush the garlic: press each clove with the flat side of a knife using the heel of your hand. Apply enough pressure to split the clove slightly but avoid crushing it into a paste. Crushed cloves roast nicely and are easy to peel afterward.
- Arrange the asparagus on a large baking sheet and scatter the crushed garlic cloves among the spears. Drizzle the olive oil over everything, season generously with salt and pepper, and then pour the balsamic vinegar over the asparagus and garlic.
- Toss or gently turn the spears so they are evenly coated with oil and vinegar, spreading them out in a single layer so they roast rather than steam.
- Roast in the preheated oven for 10–12 minutes, or until the stalks are tender but still have a slight bite and the tips show light browning. Keep a close eye during the last few minutes to avoid overcooking—tender-crisp is the goal.
- Remove from the oven, transfer to a serving plate, and serve immediately. The roasted garlic can be spread on bread or served alongside the asparagus for extra flavor.
Tips for success
- Choose asparagus that are bright and firm. Thin to medium stalks roast quickly and evenly.
- If you prefer softer spears, add 1–2 minutes to the roasting time, but avoid making them limp.
- Use a good-quality balsamic for the best flavor; a little goes a long way.
- Leftovers can be chilled and added to salads or reheated briefly under the broiler to refresh their texture.
Nutrition (per serving)
These values are provided as guidance only:
- Calories: 33 kcal
- Carbohydrates: 7 g
- Protein: 3 g
- Fat: 0.1 g
- Sodium: 4 mg
- Potassium: 232 mg
- Fiber: 2 g
- Sugar: 3 g
- Vitamin A: 757 IU
- Vitamin C: 7 mg
- Calcium: 36 mg
- Iron: 2 mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
Serve and enjoy! This balsamic roasted asparagus is a fast, flavorful side that’s likely to become a regular on busy weeknights or as part of a special meal. If you have questions or a variation you love, feel free to leave a comment below.
