Asparagus is one of the many vegetables that I enjoy roasted and tender so this recipe is one that is on a weekly rotation in my home. The first time I had Roast Asparagus with Balsamic Glaze with parmesan cheese was at a restaurant in DC and it completely the way I prepared it forever! I love that asparagus is great for breakfast, lunch, dinner, and a snack so aside from Brussels sprouts (which I love) I think Asparagus is my new favorite veggie.
For this recipe we are roasting the asparagus in a 425° oven and coating it in some olive oil. Avocado oil is great for this recipe as well! I’m not going overboard with the seasonings; salt and pepper will do just fine! I still want the natural taste of the asparagus to shine through the balsamic glaze and Parmesan cheese. Speaking of balsamic glaze, if you have never made it get ready to impress yourself. The glaze is very easy to make and add so much good flavor to the asparagus. It’s also great on other foods such as Brussels sprouts, corn on the cob, fruit, pizza, salmon, and so many other other things. As for the cheese, I used Parmesan because I really like the flavor with the glaze but you can use smoked gouda for nice taste as well. You want to use a cheese that will melt evenly under heat.
How to make Roasted Asparagus with Balsamic Glaze
Preheat the oven to 425°, rinse off the asparagus, and arrange them on a baking sheet. Drizzle the oil on the asparagus and then season with salt and pepper. Sprinkle the shredded cheese on top of the asparagus and bake for 15 minutes or until it reaches your desired tenderness.
The Balsamic Glaze
In a small pot, bring the balsamic vinegar (and brown sugar, if using) to a boil over medium heat. Once it reaches a gentle boil turn the heat to medium low and let it simmer, stirring occasionally. The vinegar will thicken as it reduces, about 20 minutes. The consistency should be thick enough to coat the back of a spoon. Remove the balsamic glaze from the heat and let it cool completely before drizzling over the asparagus.Print