Roasted Asparagus with Balsamic Vinegar ♥

Roasted Asparagus with Balsamic Vinegar
Peeling 'stripes' off the spears
Roasted asparagus is one of spring's great delights. In this recipe, peel 'stripes' of asparagus skins off the spears, this helps the balsamic vinegar absorb into the flesh.

~recipe & photo updated 2011~
~more recently updated recipes~

2006: The asparagus just keeps coming and coming . And I keep cooking it and cooking it! This is another simple treatment, just thick-stemmed asparagus with a tablespoon of olive oil and a tablespoon of balsamic vinegar, roasted. It tasted great -- and was so easy to make.

TO PEEL OR NOT TO PEEL I rarely peel the skins from asparagus stems, it's just never seemed necessary. But tonight I tested the flavor both ways. Those that were skinned a bit, in stripes, soaked up more balsamic vinegar flavor. I'd recommend the extra step.

NUTRITION NOTES You'll use piles less oil for roasting if you'll only take a minute to measure out a tablespoon of olive oil and then use your hands to roll the spears around in it. When I watch cooks (especially on the cooking shows) pour "just a little" olive oil in, it's obvious that it's WAY more than a little. And I took a class recently where honest to goodness, the instructor used TWO CUPS of olive oil -- easy to tell because it was being poured from a clear bottle.

2011: It's untold, the number of times I've roasted asparagus like this. The sweet-ish vinegar just contasts so beautifully with the mild, almost creamy roasted spears.


Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4

1 pound fat spears of asparagus, woody ends snapped off
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salt & pepper to taste

Preheat oven to 450F. Measure olive oil and vinegar onto a rimmed baking sheet. Use a vegetable peeler to trim away some skin, in stripes, from the stem ends of the spears. Using your hands, roll the spears in the oil and vinegar until coated all over. Season with salt and pepper. Roast for 7 - 10 minutes (it goes fast) until the desired tenderness.

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© Copyright Kitchen Parade 2006

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Sounds wonderfully easy and delicious.

  2. AnonymousJuly 05, 2006

    Not "panning" (ha!) the Food Network chefs but I think the same thing every time they say "Add 1 Tbsp of olive oil to the pan" and I'm thinking "Where do you get your tablespoons because NO WAY is that just one."

  3. AnonymousJuly 05, 2006

    This is, hands down, my favorite way to prepare (and eat) asparagus!

  4. i love asparagus. they are not very popular in greece but i love love love them! just like you said, simply roasted with balsamic vinegar.

  5. AnonymousJuly 07, 2006

    Wow! That asparagus looks wonderful. This the case where less is definitely more!

  6. Thanks, all, for the notes. Luckily asparagus is available most of the summer, even if it's not locally grown. This is definitely a winner!

  7. the recipe look delicious, but you have to use an excellent Balsamic Vinegar, as the Traditional balsamic vinegar aged at least 12 years

    Vito from Italy

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna