Save on Pinterest

Roasted Asparagus with Balsamic Vinegar

Since my husband and I both work full-time. I'm always looking for fast nutritious recipes. The whole family loves this tasty treatment for asparagus. I can't make it often enough. —Natalie Peterson of Kirkland, Washington
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 pounds fresh asparagus, trimmed
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3 tablespoons balsamic vinegar

Directions

  • 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.
Nutrition Facts
6 ounce-weight: 47 calories, 3g fat (0 saturated fat), 0 cholesterol, 305mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • NHogue738
    Apr 4, 2017

    I will make this again!

  • Rick
    Mar 12, 2017

    I've been using this recipe for years to convert asparagus haters into asparagus lovers. It's now actually to the point where if I don't make it with certain meals (steak, salmon, etc) people are actually disappointed.Just a couple tips:1) To save yourself time on the clean up and to make the tips get a little more crisp in them fold aluminum foil into the shape of a small tray and when you're done all you need to do is ball it up and toss it in the trash.2) Just to add a little variety to the dish add a little grated peccorino romano and/or a little squeeze of lemon at the end too.

  • Bob C.
    Jul 4, 2015

    Love this recipe. Easy to do and quick. I've roasted other vegetables using this method too. I'm a big fan of Balsamic vinegar so I use more. Very good!

  • swinny
    Apr 29, 2012

    Delicious!

  • PRolston
    Feb 27, 2011

    This was so delicious that I will be making it many times again. Thanks for this one!!!

  • FilmFreak933
    Dec 22, 2010

    This recipe is pretty much foolproof and turns out delicious.