Roasted asparagus with balsamic recipe
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- Dish type
- Side dish
- Vegetable side dishes
- Roasted vegetables
A quick and easy way to prepare asparagus - just roast it in the oven with some balsamic vinegar, olive oil and salt. The cooking time will vary depending on the thickness of the asparagus.
9 people made this
- 500g fresh asparagus, trimmed
- 2 tablespoons extra virgin olive oil
- etwas 1 tablespoon balsamic vinegar, or to taste
MethodPrep:5min ›Cook:25min ›Ready in:30min
- Preheat the oven to 200 C / Gas 6.
- Spread trimmed asparagus out on a baking tray in an even layer and drizzle with olive oil. Roll asparagus back and forth so it is evenly covered with olive oil.
- Cook in the preheated oven until asparagus is lightly browned and easily pierced with a knife, 20 to 30 minutes depending on the thickness of the asparagus. Flip asparagus after 15 minutes. Season with salt and drizzle with balsamic vinegar. Bake until balsamic vinegar starts to caramelise, about 1 minute more.
Reviews & ratingsAverage global rating:(14)
- 1 pound fresh asparagus (12 to 14 medium), trimmed and peeled
- 1 1/2 teaspoons olive oil (preferably extra-virgin)
- 1 tablespoon balsamic vinegar
- Preheat oven to 500°F.
- In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.
Oven Roasted Vegetables Versus Boiling
Oven roasting any vegetable is going to bring out it&rsquos natural sweetness and just make it overall taste better, in my opinion and this 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&rsquom going to get my vegetable fix, it had better leave the most impact.
HOW TO TURN CHEAP BALSAMIC VINEGAR INTO GOOD BALSAMIC VINEGAR
One of the other great things about this recipe, besides the STUNNING presentation and easy prep, is that you can use really cheap balsamic vinegar. I have a small bottle of sweet, high quality, barrel aged balsamic vinegar that I use for dipping bread or topping off berries. But I also have a gallon of the cheap stuff that I got for 4 bucks.
While the taste of course is not exactly the same, reducing the cheap vinegar gives you a nice sweet and tangy syrup that is really wonderful drizzled over vegetables, fruit, or ice cream. Here’s a vine of how easy it is:
Notice how the reduced syrup has some chunks in it? That’s just because I didn’t stir the vinegar as it boiled. You can avoid the chunks if you stir the vinegar instead of realizing your two year old son is “helping” with laundry and you need to go rescue his 4 month old sister.
Which reminds me, I’ve really been having fun with Instagram lately, trying out some microblogging with a combination of food fun and kid mischief. I’d love to connect on Instagram if you’re on there!
Balsamic-Marinated Asparagus Recipe
- 1 pound asparagus, bases trimmed off
- Juice of 1 lemon
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon red pepper flakes
- 1 teaspoon sugar
- Salt & pepper to taste
Step 1: In a large skillet, bring 2-3 inches of salted water to a boil. Place 1 pound trimmed asparagus in the water, simmer gently for 4-5 minutes until the asparagus just begins to become tender. Remove asparagus from skillet and arrange in a 9x13 glass dish.
Step 2: In a small bowl, combine juice from one lemon, 3 cloves minced garlic, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tablespoon red pepper flakes and 1 teaspoon sugar. Season with salt and pepper, then whisk until well-mixed.
Step 3: Pour marinade over the warm asparagus. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours.
Step 4: Remove from refrigerator 20 minutes before serving, as asparagus is best when served at room temperature. Enjoy!
Penne with Roasted Asparagus and Balsamic Butter
Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
Balsamic Roasted Asparagus
Before trying this recipe, I dipped my asparagus in mayonnaise. I prefer the flavors in this dish much more.
Prep Time: 10 min
Cook Time: 10 min
1 pound asparagus
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper , freshly ground
2. Snap off rough ends of asparagus. Place in a jelly- roll pan. Drizzle with olive oil and vinegar sprinkle with salt, garlic powder, and pepper, tossing to coat.
3. Bake for 10 minutes, turning once.
Nutritional Information per serving:
Serving size: 4 ounces asparagus
Calories per serving: 54
Fat per serving: 3.5g
Saturated Fat per serving: .5g
Sugar per serving: 2g
Fiber per serving: 2.5g
Protein per serving: 2.5g
Cholesterol per serving: 0mg
Carbohydrates per serving: 5g
WW POINTS per serving:
Points Plus Program: 1 Old Points Program: 2
Roasted Asparagus with Garlic Balsamic Drizzle
Asparagus has to be one of my favorite seasonal spring vegetables, and this recipe for Roasted Asparagus with Garlic Balsamic Drizzle is my favorite new way to prepare it.
Not only do I love the flavor of asparagus, I love that there are a million delicious ways to prepare it, and that it cooks up so quickly. Which makes it perfect for hurried week night dinners, while still being fancy enough to serve to company.
I especially love preparing asparagus this way–roasting gives it a bit of a crispy outside, while the inside still stays tender.
And the garlic balsamic reduction is simply amazing (I’m already dreaming of using it on other vegetables, as well as chicken and beef). If your balsamic gets a little too thick and sticky, just add a bit of water.
One of my favorite things about asparagus is that no matter how you cook it, it never takes longer than 10 minutes! Just keep a close eye on your asparagus while it’s under the broiler. It can go from perfectly done to burnt in a matter of seconds!
A few tips on choosing asparagus: a dark green or purple tinge on the tips is a good sign of quality. The stalks should be firm, but tender, but don’t worry too much about whether the asparagus is thick or thin.
Thicker asparagus is just more mature. Personally, I think the thicker asparagus can sometimes be less tender, but it should still taste just fine.
This is one of the most ridiculously simple vegetable dishes in existence. It can be served on its own or used in any number of side dishes or salads.
(up to 5 tablespoons) olive oil
Freshly ground black pepper, to taste
- Preheat oven to 425 degrees.
- After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
- Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don&rsquot want any water to &ldquosteam&rdquo the asparagus in the oven.
- Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
- Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!
We need more GREEN in our Thanksgiving arsenal, and this is one of the most ridiculously simple vegetable dishes in existence. Roasting is my favorite method for cooking many vegetables, not the least of which is the glorious, green asparagus. First of all, preparing the asparagus is as easy as pie. Second, roasting is much more flavorful than steaming. Third, it&rsquos a last-minute dish that can go from fridge to platter in around twelve minutes. Fourth, it can be served on its own or used in any number of side dishes or salads.
Who in tarnation can argue with that?
Now, the important thing about asparagus is not to overthink it.
Just grab whatever asparagus you can find at the store. For roasting, thicker is better&mdashit won&rsquot get too soft and floppy too quickly.
After you wash the asparagus thoroughly, just stack a bunch together and lop off the tough/thick bottom inch or so. Some people get fancy and peel the bottom, but I can&rsquot be bothered with such things.
Besides, if you get a tough bite later, you can just spit it into your napkin. You&rsquoll be around family.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don&rsquot want any water to &ldquosteam&rdquo the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus. For this amount of asparagus, I probably used a good four or five tablespoons. Don&rsquot skimp!
Do you get tired of my saying &ldquodon&rsquot skimp?&rdquo Because I pretty much say it at least once in every recipe.
After that, sprinkle the asparagus generously with kosher salt.
(You can use regular salt, too. But kosher is more forgiving.)
Next, really go to town with the freshly ground black pepper.
Freshly ground is really best for this dish.
Now just pop the pan into a PREHEATED 425-degree oven and roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.
Here they are after roasting. It&rsquos a little hard to tell, but the areas where the asparagus touched the pan are nice and brown. And the doneness was just perfect&mdashthey were definitely tender without being mushy or too floppy.
A huge platter of this is a beautiful, delicious addition to any Thanksgiving table.
But the real beauty comes the next day, when you eat them cold out of the fridge.
Roasted Asparagus with Balsamic Vinegar and Coconut Oil
This roasted asparagus with balsamic vinegar and coconut oil is a perfect way to prepare asparagus to serve as a side dish. It&rsquos super easy and quick to make and doesn&rsquot require much of your attention when it&rsquos in the oven.
Asparagus is my favourite summer vegetable. It&rsquos easy to prepare, super nutritious and tastes awesome in salads, soups, stir-fry and as a side dish. You can either steam asparagus (I find that steamed asparagus tastes better in salads), roast it in the oven or grill it (roasted and grilled asparagus works better as a side dish).
When shopping for asparagus, look for bright green spears that are firm and straight. The tips should be compact and have a slightly purplish color. Don&rsquot use pencil-thin or very thick asparagus, choose the ones that are medium in size.
Asparagus deteriorates quickly. Keep it in the fridge in the crisper compartment. Trim a ¼ inch off the lower end of the stalks and wrap the stalk in a moist paper towel or put the trimmed stalks in an inch of water. This way you can keep asparagus fresh for up to 3 days.