Asparagus has to be one of my favorite seasonal spring vegetables, and this recipe for Roasted Asparagus with Garlic Balsamic Drizzle is my favorite new way to prepare it.
Not only do I love the flavor, I love that there are a million delicious ways to prepare it, and that it cooks up so quickly. Which makes it perfect for hurried week night dinners, while still being fancy enough to serve to company.
I love preparing asparagus this way–roasting gives it a bit of a crispy outside, while the inside still stays tender.
And the garlic balsamic reduction is simply amazing (I’m already dreaming of using it on other vegetables, as well as chicken and beef). If your balsamic gets a little too thick and sticky, just add a bit of water.
One of my favorite things about asparagus is that no matter how you cook it, it never takes longer than 10 minutes! Just keep a close eye on your asparagus while it’s under the broiler. It can go from perfectly done to burnt in a matter of seconds!A few tips on choosing asparagus: a dark green or purple tinge on the tips is a good sign of quality. The stalks should be firm, but tender, but don’t worry too much about whether the asparagus is thick or thin. Thicker asparagus is just more mature. Personally, I think the thicker asparagus can sometimes be less tender, but it should still taste just fine.
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Follow my Farmer’s Market and Garden Recipes board on Pinterest for more recipe ideas using fresh, in-season ingredients.
Who Dished It Up First: Adapted from Cooking Light