Roasted Asparagus with Balsamic Drizzle

By Marge Perry & David Bonom
A butter-enriched balsamic reduction sauce brings out the best in asparagus.


    • Asparagus
    • balsamic vinegar
    • black pepper
    • Extra Virgin Olive Oil
    • Grated fresh lemon zest
    • Salt
    • sugar
    • unsalted butter


    1. Preheat the oven to 450°F.
    2. Combine the vinegar and sugar in a small saucepan over medium-high heat. Bring to a boil and cook until reduced by half, about 4-5 minutes. Remove from the heat and swirl in the butter until melted
    3. Toss the asparagus, oil, salt, and pepper in a large bowl. Arrange in a single layer on a large nonstick baking sheet. Set in the center of the oven and roast until asparagus is crisp tender, shaking pan occasionally, 9-10 minutes. Transfer to a serving platter and drizzle with balsamic mixture.