The Easiest Oven Roasted Asparagus with Balsamic Vinegar Recipe


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Though several of my recipes for asparagus (such as my parmesan asparagus, my garlic and lemon asparagus and my sesame asparagus) are incredibly simple, this one just may take the cake.

Requiring next to no prep and taking all of 2 minutes of active time, it’s an easy and delicious way to get a tasty vegetable side.

This recipe only uses a handful of ingredients but the results are super delicious. It goes great paired with an array of different dishes and it’s a fantastic choice if you’re pressed for time but need to get a flavourful veggie side on the table.

Roasted Asparagus with Garlic & Balsamic Vinegar
Roasted Asparagus with Garlic & Balsamic Vinegar

How to Make Balsamic Roasted Asparagus

Like all asparagus recipes, it’s necessary to prep your asparagus before cooking it. For this method, it’s a pretty simple and straightforward process.

All you need to do is trim off the thick, woody ends of the spears. If some of the stalks are still a bit woody, then take a vegetable peeler and remove a thin layer of the skin around the stem.

Along with the asparagus, also crush a few cloves of garlic with the flat side of your knife.

Arranging the asparagus on a baking tray
Arranging the asparagus on a baking tray

Make sure to put a bit of force into this with the heel of your hand, but don’t hit it too hard or you will end up crushing the garlic too much. Use as much garlic as you’d like here as you end up with some delicious roasted garlic as well as asparagus!

Once the cloves are crushed, it’s super easy to remove the peels. I don’t usually bother to cut off the root end and it gets nice and tender when cooked, anyway.

Arrange your asparagus on a baking sheet and add your crushed garlic. Drizzle over some olive oil, season with salt and pepper and then add a splash of balsamic vinegar.

Adding the balsamic vinegar to the asparagus and garlic
Adding the balsamic vinegar to the asparagus and garlic

Toss until everything is evenly coated and then move to a 190°C (375°F) oven.

Roast the asparagus for 10-12 minutes, or until it’s tender but still crisp and beginning to brown.

Be careful not to overcook it here – personally, I would err toward undercooked rather than overcooked. But I also really hate soft and overcooked vegetables.

Roasted asparagus ready to serve
Roasted asparagus ready to serve
Oven Roasted Asparagus with Balsamic Vinegar

Oven Roasted Asparagus with Balsamic Vinegar & Garlic

A quick and easy vegetable side recipe, there is only a couple of minutes of active time required to make this.
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Servings 2
Prep Time 2 minutes
Total Time 12 minutes

Ingredients
 

  • 200 g (7 oz) asparagus trimmed
  • 4-6 cloves garlic lightly crushed
  • 2 tsp balsamic vinegar

Instructions
 

  • Preheat the oven to 190°C (375°F). On a large baking tray, arrange the asparagus and garlic. Drizzle with 1 tbsp of olive oil and season generously with salt and pepper.
  • Pour over the balsamic vinegar and toss until the asparagus and garlic is well coated.
    Adding the balsamic vinegar to the asparagus and garlic
  • Move to the oven and roast for 10-12 minutes, or until the asparagus is tender yet still crisp and lightly browned at the tips. Serve.
    Roasted asparagus ready to serve

Video

Nutrition

Calories: 33kcal | Carbohydrates: 7g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 232mg | Fiber: 2g | Sugar: 3g | Vitamin A: 757IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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And then all you need to do is serve and enjoy! This recipe is really quick and easy but it’s sure to become a favourite for all those asparagus-lovers out there!

Are you after a great recipe for roasted asparagus? Have any questions? Let us know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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