Roasted Asparagus with Balsamic Drizzle

Original recipe by Marge Perry & David Bonom for Anolon US

A butter-enriched balsamic reduction sauce brings out the best in asparagus.


  • ¼ cup balsamic vinegar
  • 1 tsp sugar
  • 1 tsp unsalted butter
  • Approx 700g asparagus, trimmed
  • 2 tbsp Extra Virgin Olive Oil
  • ¼ tsp Salt
  • 1/8 tsp Black Pepper
  • 2 tsp Grated fresh lemon zest


  1. Preheat the oven to 230°C.
  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; reserve.
  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 centre 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.

For this recipe we’d recommend using the Anolon Advanced Home Moonstone 16cm Covered Straining Saucepan.


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