One of my all-time favorite side dishes, the roasted asparagus with its tangy balsamic and bite from the garlic makes for the most flavorful and savory side dish that takes less than fifteen minutes and is top 8 free!
Asparagus has to be one of the best vegetables, in my opinion. I gladly welcome a relief from the typical carrot and broccoli vegetables we so often turn to. When it’s spring I get so excited for those fresh spears of asparagus that pop up all over the grocery stores. I’ve even been known to pay the premium price for asparagus when it’s not in season, because I often have a hard time waiting until spring!
I think one of the best ways to have any vegetables, especially asparagus is to roast it. It helps it be tender, with still the slightest snap, which to me is perfection.
As you saw in my balsamic pork roast–I’m a huge fan of the deep flavors of balsamic vinegar. And, well…no recipe is complete for me without some garlic…I’d never make a good vampire. The fact that these two are the stars in the sauce make it A-OK with me!
AND–this recipe is so simple. Wash and trim the asparagus, sprinkle the rest of the ingredients on top and bake it for 8-10 minutes. Easy peasy!
One of my favorite accompaniments to asparagus is pasta. Any pasta really. I’ll have it with my bolognese, my ragu, my sausage and peppers…you name it. The balsamic goes so well with tomato based sauces. I’ll even often cut it up and add it right on top of my pasta too. Whatever you serve it with, I’m sure it will become one of your favorite side dishes too.
I used to use minced garlic, but found that it didn’t adhere to the asparagus as well as a granulated or garlic salt will, and that it would often just burn on the pan. If that’s all you have, it is better than nothing and can still work.
Also, my almost-two-year-old even eats it. It’s so savory and wonderful it even pleases toddlers. He’ll pick up the entire spear and just eat his way down the stalk. If that isn’t an endorsement, I don’t know what is!
Lastly–as you can tell by the pictures, I like mine really roasted, but feel free to pull out of the oven to your level of doneness.
- 1 lb. asparagus
- 1 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- ½ tsp. Kosher salt
- ¼ tsp. freshly-ground black pepper
- ¼ tsp. granulated garlic
- Heat oven to 425. Put aluminum foil over a cookie sheet.
- Wash asparagus and then remove the bottom couple of inches of each stalk. The bottom part is too fibrous and hard to chew, you only want the tip and first several inches.
- Place asparagus on the cookie sheet in an even layer. Drizzle and sprinkle the rest of the ingredients over asparagus and toss to coat evenly.
- Cook 8-10 minutes, depending on the thickness of the asparagus. Serve immediately.
Adapted from: Our Best Bites