Baked Asparagus with Balsamic Vinegar

Baked / oven-roasted asparagus with balsamic vinegar! A perfect vegetable side for any meal. Roasted asparagus recipe with step-wise pictures.

I love seasonal veggies, and asparagus is my absolute favorite. Earlier I had shared a delicious dump-and-go Instant Pot asparagus soup and Indian style asparagus chutney recipes. Now I am back with another asparagus recipe, and this time it is the simple side dish – roasted asparagus. 

In our household, be it for any meal, we need a veggie side. Our meal is incomplete without vegetables. While I love Indian-style gravies and stir-frys, I love oven-roasted vegetables, and you can find quite a few oven-roasted vegetables on my blog as well. 

All you need to do is mix the veggies with some spices and oil and bake until they are soft and tender. I love to play with different spices and condiments while roasted the veggies. And for this roasted asparagus, I have used balsamic vinegar. Adding balsamic vinegar to this recipe gives a unique flavor and enhances the taste of asparagus.

Ingredients required for balsamic roasted asparagus

Asparagus: Of course. :-) I used 40 asparagus spears for this recipe. I bought the big 2-pound bag from Costco and trimmed the edges, and used the tender part alone.

Balsamic vinegar: A good quality balsamic vinegar is the magic ingredient here. I used 2 tsps while baking and drizzled some more (1 tsp) before serving. Depending upon your taste preference, you can adjust the amount. 

Oil: I used roasted garlic and chili-flavored olive oil. While plain olive works well, the flavored ones add extra flavor.

Salt and pepper: As I used chili-flavored oil, I used less amount of ground pepper. Adjust the seasonings accordingly.

Garnishes: The sky is the limit when it comes to garnishings. I used some rennet-free parmesan cheese (skip for vegan version) and Traders Joe’s Everything But Bagel seasoning. Also, I drizzled some balsamic vinegar and lemon juice as well. 

Dietary Specifications & serving suggestions

If you are not using cheese, then this baked asparagus is a complete vegan, gluten-free and nut-free dish. 

Serve this warm along with any main dish. I love to serve it with pasta. Also, I have never stored roasted asparagus. I use the roasted ones within a day. What I read was you can store the roasted asparagus for 3 to 4 days. 

Now without any further ado, let’s see how to make this oven-roasted asparagus.

How to make balsamic roasted asparagus

• Preheat the oven to 400 degrees F. While the oven is preheating, remove the tough ends of the asparagus. (Bend the asparagus, the tender part will automatically come off. Discard the tough woody ones) Line a baking tray with aluminum foil and place the asparagus on them. Add the olive oil, salt, and pepper and mix them well. 

• Arrange evenly like below and bake the oil-coated asparagus for 12 minutes at 400 deg F.

• After 12 minutes, add 2 tsps of balsamic vinegar. Using tongs or spatula, gently mix or toss the asparagus carefully.

• Now bake again for 12 to 15 more minutes until the asparagus are crisp and tender. 

• Remove them from the oven. Sprinkle the garnishes and serve warm. 

Recipe Notes

• Adjust the seasonings according to your preference.
• You can use grated garlic or garlic powder as well. 
• Make sure to use good quality balsamic vinegar. And add as required. 
• Also, snap the woody end of the asparagus.
• Do not crowd the baking tray and make the asparagus spread in a single layer. I used a big tray and arranged it as shown in the picture above.

Explore other oven-roasted vegetables

PS:  If you try this roasted asparagus, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates! You can also sign-up for my newsletter for weekly updates.

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5 from 4 votes

Baked Asparagus with Balsamic Vinegar

Baked / oven-roasted asparagus with balsamic vinegar! A perfect vegetable side for any meal. Roasted asparagus recipe with step-wise pictures.

Prep Time10 minutes mins

Cook Time27 minutes mins

Total Time37 minutes mins

Course: Appetizer

Cuisine: American

Servings: 5

Calories: 64kcal

Author: Srividhya G

Equipment

• conventional oven
• Baking Tray

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp =15ml; 1tsp=5ml;

• ▢ 40 asparagus spears trimmed
• ▢ 1 tbsp roasted garlic and chili-flavored olive oil
• ▢ ¾ tsp salt
• ▢ ¾ tsp ground pepper
• ▢ 3 tsps balsamic vinegar divided

To garnish

• ▢ 2 tbsp parmesan cheese optional (skip for vegan version)
• ▢ 1 tsp Traders Joe’s everything but the bagel seasoning
• ▢ 2 tsp lemon juice

Instructions

• Preheat the oven to 400 degrees F. While the oven is preheating, remove the tough ends of the asparagus. (Bend the asparagus, the tender part will automatically come off. Discard the tough woody ones) Line a baking tray with aluminum foil and place the asparagus on them. Add the olive oil, salt, and pepper and mix them well.
  
• Arrange evenly like below and bake the oil-coated asparagus for 12 minutes at 400 deg F.
  
• After 12 minutes, add 2 tsps of balsamic vinegar. Using tongs or spatula, gently mix or toss the asparagus carefully.
  
• Now bake again for 12 to 15 more minutes until the asparagus are crisp and tender. Remove them from the oven. Sprinkle the garnishes and serve warm.
  

Notes

• Adjust the seasonings according to your preference.
• You can use grated garlic or garlic powder as well. 
• Make sure to use good quality balsamic vinegar. And add as required. 
• Also, snap the woody end of the asparagus, and that’s very important. 
• Do not crowd the baking tray and make the asparagus are spread in a single layer. I used a big tray and arranged it as shown in the picture above.

Nutrition

Calories: 64kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 384mg | Potassium: 272mg | Fiber: 3g | Sugar: 3g | Vitamin A: 985IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 3mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

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Update Notes: Earlier posted in 2015. Now updated with recipe card with nutritional information and new pics including the process shots.