• Home
  • Services & Rates
  • Adult Classes
  • Budding Chefs
  • Catering
  • Calendar
  • Contact
  • Tasting Colorado Cookbook
  • Food Writing
  • Eating Local
  • Foodie Links
  • Italy Tours
  • My Travels

Oven Roasted Asparagus with Balsamic Glaze

December 11, 2008 | Condiments, Popular, Sauces, Vegetables

The holidays are so busy, yet most of us are looking for something a little more elegant to serve. This recipe couldn’t be simpler, and it’s as good for a weeknight dinner as it is for your Christmas feast. Make extra glaze – you can use it on many meats, fish, or vegetables, and it makes a great dip for chunks of Parmigiano Reggiano cheese when you are in a pinch for a quick appetizer for guests stopping by.

5.0 from 1 reviews

Oven Roasted Asparagus with Balsamic Glaze
 
Prep time
Cook time
Total time
 
Recipe type: Vegetable
Serves: 4
Ingredients
  • 1 cup balsamic vinegar (doesn’t have to be expensive brand)
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1½ pounds asparagus
  • 1 tablespoon olive oil
  • sea salt
Instructions
  1. Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 20 minutes. Remove from heat and let cool.
  2. While glaze is cooking, remove tough ends from asparagus, then toss with olive oil and sprinkle with salt. Lay flat on a foil lined baking sheet and roast at 400 degrees until asparagus is cooked, 10-20 minutes depending on how soft you like it. To serve, drizzle a small amount of balsamic glaze over the spears and pass extra at the table.

Comments

12 Responses | TrackBack URL | Comments Feed

  1. Hi Michele…I ended up here from Lea Ann’s blog where you left a link to this dish. You can’t imagine how prophetic that was. My sister had called and asked for what I would suggest she include for their Easter meal and I suggested she grill some asparagus as she did not mention a vegetable. I was in the middle of reading Lea Ann’s post when her call came in and…I’m not kidding, happened on your link at about the same time as she said, ‘We can’t use the grill, it’s snowing and there will probably be a good foot of snow on it Easter Sunday.

    Situation resolved…your link is on it’s way to her in Wisconsin; thanks!

    Barb

    Reply

  2. [...] For the recipe, head on over to her site for her Asparagus with Balsamic Glaze recipe. [...]

    Reply

  3. Hi Michele, I too came over from Lea Ann’s blog to check out your balsamic glaze. Like Lea Ann, I fell in love with it when it was served in a restaurant and immediately went out and bought my own bottle. Several times it occured to me I ought to try and make my own, but somehow never got around to it. Thank you for de-mystifying balsamic glaze. I will definitely give it a try and my wallet will be soooo pleased I don’t have to use the expensive brand.

    Your asparagus dish sounds wonderful. We love asparagus in our kitchen and are always on the lookout for more recipes to make it interesting. My first use of my own balsamic glaze will definitely be on grilled asparagus as you’ve suggested.
    Sam

    Reply

  4. Saw this at Lea Ann’s blog and had to get the instructions for this glaze – it sounds wonderful!

    Reply

  5. This recipe is terrible. This was supposed to take 20 mins., but instead we simmered and simmered and simmered until I felt like I had to add more sugar. Finally after an hour and the smell in the house went from balsamic vinegar to just burnt vinegar. If you like being frustrated, then this recipe is definitely for you. Negative 5 stars for the simple fact that we couldn’t even taste it because it never thickened.

    Reply

    • Jeff, I’m sorry that you had a bad time making the glaze. I’ve made it many, many times, just as the recipe shows, and it’s been successful. I’m not sure if you let it cool, but any glaze thickens only after it cools. So you may have been looking at the hot liquid and thinking it wasn’t thick when in fact it would be quite thick when cooled. As for the vinegar smell, that comes with the territory when making a vinegar based glaze, gastrique, or other sauce. if you’d like to call me to talk through the recipe so you can try it again I’m happy to chat with you.

      Reply

  6. I’ve made this recipe many times before reading this (minus the soy sauce) and can only add this tidbit for those trying it out.

    I’d probably suggest those trying it out to “try” with a smaller batch before you commit to a bigger project like dinner for 4. You might find a better success with a smaller project… and just keep watching it and like Michele said, it does thicken up quite a bit (so don’t keep cooking it until it’s tar. lol). I tend to take a teaspoon and instead of tasting it right away (cause it’s hot), to see if it is sticking to the spoon.

    Good luck! It is yummy.

    Reply

  7. Can’t wait to try. Want a recipe after a visit to an upscale
    local fish house tis evening. 2 questions, 1 how long does it keep in the frig. What about adding butter as some have suggested and would that effect the frig life.
    Thanks much

    Bill

    Reply

    • Bill, if you make the glaze the way I do it has an almost forever life in the fridge -just like soy sauce and vinegar don’t go bad. But if you start adding things like butter (which I don’t think it needs at all) you would shorten it’s life. enjoy!

      Reply

  8. I just whipped this up tonight, and it was a complete success. I was surprised that the glaze did not overpower the asparagus at all.

    Reply

  9. [...] For the recipe, head on over to her site for her Asparagus with Balsamic Glaze recipe. [...]

    Reply

Leave a Reply

Rate this recipe:  



My Cookbook! --->


TASTING_COLORADO_FRONTCOVER

Restaurant Reviews

  • tamayo
  • earls kitchen
  • squeaky bean denver salmon with radishes 1
  • chinese takeout
  • bistro-vendome-creme-brulee
  • sushi den sashimi lunch

Search by Ingredient

almonds apples arugula Asian avocado bacon basil beans beef beets bison braising broccoli brunch butter cake carrots cheese chicken chiles chili chocolate cilantro coconut cookies corn cucumber curry dips eggplant eggs feta cheese garlic giveaway goat cheese grilling herbs ice cream Italian kale lamb leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp spinach squash stews sweet potatoes Thanksgiving tomatoes tuna turkey vegetarian vinegar zucchini

About Michele



Get the Cooking with Michele ® Newsletter
Email:

Sponsors


Get Involved


Donate to Bloggers Without Borders

Other Stuff

Top 20 Colorado Cooking Blogs


my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



Search for recipes from across the web at Foodily.com

certified yummly

MyFreeCopyright.com Registered & Protected

constant contact badge

Archives