Best Roasted Asparagus With Balsamic Vinegar Recipe 455 Recipes

SIMPLE ROASTED ASPARAGUS WITH BALSAMIC AND PARMESAN

Steps:

• Heat your oven to 425ºF, convection roast if you have it.
• To prepare the asparagus, snap off the end of each spear. Discard or compost the end. Cut the spears in half. Transfer to a 9×13-inch baking dish or a sheet pan or something similar.
• Drizzle with the olive oil. Season with salt and pepper to taste. Toss with your hands to ensure each spear is nicely coated and seasoned. Transfer pan to the oven for 20-25 minutes or until the tips of the asparagus are just lightly beginning to char.
• Remove the pan from the oven and transfer to a serving platter. Taste one spear. If it tastes under-seasoned, sprinkle the entire dish with more salt to taste. Using a peeler - this is my favorite - shave parmesan over top to taste.
• Finish the dish by drizzling the syrupy balsamic over top.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Place the asparagus in a 13-in. x 9-in. baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425° for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• 1. Preheat oven to 500°F.
• 2. Snap off tough ends of asparagus spears.
• 3. In a shallow baking pan (large enough to hold asparagus in single layer) toss asparagus with oil and salt and pepper to taste until coated well.
• 4. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes.
• 5. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well. Serve hot or room temperature.

BALSAMIC ASPARAGUS

Steps:

• In a large skillet, bring water to a boil. Add asparagus; cover and cook for 2-4 minutes or until crisp-tender. In a small bowl, combine the vinegar, butter, garlic, salt and pepper. Drain asparagus; drizzle with balsamic mixture.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 500°F.
• In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well.

ROASTED ASPARAGUS WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400 degrees.
• Arrange asparagus in a single layer on a baking sheet; coat with cooking spray.
• Sprinkle with salt and pepper.
• Bake for 12 minutes or until tender.
• Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally.
• Remove from heat; stir in soy sauce and balsamic vinegar.
• Drizzle over asparagus, tossing well to coat.

BALSAMIC ROASTED ASPARAGUS

Steps:

• Preheat oven to 400.
• Arrange asparagus in single layer on baking sheet and coat with cooking spray.
• Sprinkle with salt and pepper.
• Bake for 12 minutes.
• Melt butter in a small skillet over medium heat.
• Cook for 3 minutes or until lightly browned.
• Remove from heat, stir in soy sauce and vinegar.
• Drizzle over asparagus, toss well to coat.

ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR

Steps:

• Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
• Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.

BAKED ASPARAGUS WITH BALSAMIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
• Bake asparagus 12 minutes in the preheated oven, or until tender.
• Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.