Oven Roasted Asparagus with Balsamic Glaze

Eleanor King

plated roasted asparagus

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Makes 4 servings

20–30 asparagus spears (about 2 pounds)

1 teaspoon olive oil

½ teaspoon salt

1 Tablespoon butter

1 teaspoon balsamic vinegar

1 teaspoon soy sauce

One of the simplest and most delicious ways to eat asparagus is oven roasted. Adding a little extra flare with a balsamic glaze elevates this dish from humble to upscale using only a few basic ingredients.


1.Preheat the oven to 400ºF.

2.On a rimmed baking sheet, arrange asparagus spears in a single layer. Coat with olive oil and sprinkle with salt. Toss to coat every spear. Bake for 12–15 minutes or until spears are tender and tops are lightly browned and crispy.

3. While the asparagus roasts, in a small saucepan add butter and melt. Reduce the heat and lightly brown the butter, shaking the pan occasionally to prevent it from burning. When the butter is browned, remove from heat and immediately add balsamic and soy sauce, shaking the pan to combine.

4.Once the asparagus is out of the oven, drizzle the sauce over the spears and toss well to coat. Serve immediately.

Active Time: 10 minutes

Total Time: 25 minutes