- Dish type
- Side dish
- Vegetable side dishes
My whole family loves this recipe with asparagus. Enjoy this while you can!
13 people made this
- 1kg asparagus
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 pinch white pepper
- 4 tablespoons balsamic vinegar
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Arrange the asparagus in a baking dish. Sprinkle with oil, salt and pepper. Coat and bake at 220 C / Gas 8 for 15 minutes or until lightly brown. Drizzle with the vinegar just before serving.
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- 2 teaspoons Dijon mustard
- 2 tablespoons sherry or red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths
Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low.)
Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
- Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don’t overcook the asparagus will soften a little more as it cools.
- Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.
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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.
In a small bowl, combine vinegar, oil, basil, mustard, garlic and sugar to make marinade. Place steak and 1/3-cup of the marinade in a sealable plastic bag. Close bag securely, turn to coat steak and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade.
Meanwhile, bring 1-inch of water to a boil in a large skillet. Add the asparagus and reduce heat to medium-low. Cover and cook 2-3 minutes or until asparagus is just crisp-tender. Drain asparagus and combine with the reserved marinade,tossing to coat.
Remove the steak from the marinade and discard the marinade. Place steak on grid over medium, ash-covered coals.
Grill uncovered for 17-21 minutes for medium rare to medium doneness, turning occasionally. During the last 3 minutes of grilling, arrange asparagus on grid around the steak. Grill 3 minutes, turning once. Season steak and asparagus with the salt and pepper.
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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!
Baked Asparagus with Parmesan and Balsamic Vinegar
This baked asparagus with Parmesan and balsamic vinegar is an Italian-inspired side dish made by baking tender blanched asparagus spears with a sprinkling of nutty Parmesan cheese and a drizzle of balsamic glaze.
The easiest way to get people to eat their vegetables is to cover them in cheese. Here I sprinkle some Parmigiano-Reggiano on top of blanched asparagus and bake it for a few minutes to melt the cheese. A little bit of balsamic vinegar finishes off the dish. The best Italian balsamic vinegar is from Modena, where it is aged in barrels like wine for years. It’s fantastic on asparagus, but very expensive. We use it in the restaurant (we keep it in the office and use an eyedropper), but if you’re not ready to make the investment, you can vastly improve the taste of supermarket balsamic vinegar by cooking it down to a syrupy consistency, as I describe below. However, if you can, do try the real thing at least once. It is worth it.–Mark Strausman
LC Asparagus of All Sorts Note
This indulgent approach to eating your veggies cleverly calls for first blanching, and then roasting, the asparagus. Rather than being redundant, the cooking tactic levels the playing field for spears of all thicknesses, ensuring they come out of the oven perfectly cooked at the precise moment its mantle of cheese turns handsomely burnished. This spear-savvy trick is a godsend for entertaining, allowing you to nonchalantly slide the dish in the oven minutes before the meal, as if it were no effort at all. You’re welcome.
Wine Note: Serve this dish as a spring appetizer with Sonoma-Cutrer Russian River Chardonnay, its perfect match.
I did this with baby summer squash and carrots. It was pretty good.
Very tasty side dish. I have a few suggestions for those having trouble with the dish. 1. Sweat your vegetables before sauteing. Simply toss with a teaspoon or two of table salt and set in a colander with a paper towel under it to catch the moisture for about a half hour to 40 minutes before cooking.(This is also a great way to firm up your eggplant recipes.) When doing this just be careful seasoning the dish when you are finishing. 2. Use a balsamic glaze instead of vinegar. This is available at most decent markets. I also used about 1/2 tsp of red pepper flakes to kick it up a bit. A very nice side for a change of pace.
This turned out really wet for me. There was a lot of water from the veggies - too much to reduce. I should have drained that before adding the vinigar. Flavor was mild, but good.
Hm. I don't know what I did wrong. It was too sour and "vinegary" so I added some sugar. Edible, not great. My balsamic vinegar the culprit? I've used it to roast mushrooms before that were great. I don't know what happened.
Would be much better with a small bunch of fresh herbs, a bit more balsamic vinegar and olive oil, and definitely roasted.
I did as many suggested and roaseted the vegetables with the mixed oil and vinager. I roasted them 20 minutes at 350 degrees and stirred once or twice. It is easy, pretty and very tasty.
I made this for 2 dinner parties and it was an easy way to get all your vegetables made in one go. I used eggplant in place of summer squash (as I'm not sure what that is) and it worked very well. I may try roasting instead of sauteeing next time.
Mmmmmmmmmmm. So yummy. So pretty. So healthy.
Others thought it was better than I did. Added a lot of s&p and savory. Could use even more seasoning. Cooked veggies longer and used a red and white onion
Tried this with baby carrots in place of the zucchini and summer squash. Everyone loved it.
Loved this receipe. simple and delicious! i also raosted the vegetables after an initial saute. have made this too, adding leftover chicken. really one good one dish dinner!
I also roasted the vegetables and everyone thought they were excellent as an accompaniment to the Tuscan-Style Pork Roast.
I also roasted the vegetables, adding chicken pieces and potatoes for a wonderful one-pan meal. I had to double the amounts of vinegar and increase the oil by half (because the chicken adds some fat). My husband, who generally doesn't like zucchini, loved it this way and raved about the dish.
I wish I would have taken a previous suggestion and roasted these veggies. I loved the vinegar, just not cooked this way. I will try it again, but only roasted, and that would really be a different recipe.
Excellent! Even my non-vegetable eating husband loved it!!
I have made this many times. Always a hit!!
I used a previous reviewer's idea of roasting the veggies in the oven, and they turned out great.
Made this as indicated but added carrots and used a purple onion for a great colorful side dish. Great flavor and easy to make!
An easier variation: We mix the olive oil and balsamic vinegar with about 1/2 tsp of dried herbs, toss the vegetables in the mixture, and roast the whole batch on a non-stick cookie sheet for 20 minutes or so.
Sounds like an echo! Great, easy recipe. Takes a little bit more cooking time on the zuccini.
Great tasting, easy to prepare, a great compliment to the paneed red snapper we had for dinner. We will definitely have this again, and soon.
Very easy to make, visually appealing, and very tasty!
very easy and tasted wonderful. goes well with risotto.
This recipe is great. Really easy, looks luscious and inviting, tastes unusual. We really likee it.
Simple Roasted Asparagus, Step by Step:
You’ll need about a pound of asparagus. Ever since receiving the homegrown asparagus in two little plastic cups filled with a small amount of water a few weeks ago, I’ve been storing my asparagus at room temperature the same way. They’ve been keeping beautifully.
Snap away the bottom ends.
Cut the asparagus spears in half. Transfer to a 9吉-inch baking dish or a sheet pan or something similar.
Season with salt and pepper. Dress with olive oil. Transfer to the oven for about 20-25 minutes or …
… until the tips of the spears are beginning to char.
Shave parmesan over top then drizzle with syrupy balsamic:
If you don’t feel like splurging on balsamic vinegar, you can reduce 1/4 cup of standard balsamic vinegar until…
… it reduces by a little more than half. Transfer the balsamic to a bowl immediately because it will continue to reduce as it sits, and if it reduces too much it will turn sticky and caramel-like.