Tuesday, March 1, 2011

Roasted Asparagus with Balsamic Drizzle

I am SO happy that asparagus is back in season! This is a family favorite recipe that we've enjoyed every Easter for years. It's easy to prepare and you can clean and trim the asparagus in advance. Be sure to use the best balsamic vinegar you can find. I use an amazing aged balsamic from The Olive Tap that I am lucky enough to get in downtown Libertyville at Someone's In the Kitchen. I usually triple or quadruple the quantities for Easter. But don't save this recipe for the holidays, it's great any time. Enjoy!

Serves 4-6.

1 pound fresh asparagus, cleaned and trimmed ( I like my spears a bit thicker for this recipe.)
4 tsp extra virgin olive oil
1 Tbsp good quality balsamic vinegar
1/2 tsp sea salt
1/8 tsp freshly ground black pepper


  1. Preheat oven to 425 degrees F.
  2. Place asparagus in a large rimmed baking sheet.
  3. Season with salt and pepper.
  4. Drizzle with olive oil and toss to coat.
  5. Roast for 15-20 minutes or until lightly browned.
  6. Remove from oven, drizzle with balsamic, and toss to coat.
  7. Transfer to a serving dish and serve immediately.

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