Here’s a quick and easy vegetable side dish featuring fresh asparagus roasted in the oven and bathed in a delicious brown butter-balsamic sauce.
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This Brown Butter Balsamic Roasted Asparagus recipe is one of those recipes that, once you make it once, you’ll never forget. It’s so simple, so flavorful and a great side dish to anything from fish to lobster to chicken. It would also be the perfect addition to any sort of Spring or Easter menu.
Why This Recipe Works
- It comes together in just about 20 minutes.
- It pairs well with tons of different dishes.
- It has very few ingredients.
- Anyone can make it!
Ingredients You’ll Need
You only need three ingredients (plus olive oil, salt and pepper) to make this delicious side dish!
Butter – I recommend using a high-quality butter like Kerrygold for this.
Asparagus – Buy fresh asparagus, especially during late winter/early spring when it’s in season. Good asparagus makes all the difference here!
Balsamic vinegar – Don’t use balsamic glaze (the thicker version of balsamic) as it won’t mix in as nicely.
That’s all you need!
You definitely don’t need to be a master chef to master this delicious recipe. It’s so easy!
First, prep the asparagus by breaking or cutting off the tough ends and seasoning it in a mixing bowl (or loaf pan – perfect shape!) with olive oil, salt and pepper.
Lay the asparagus out on a baking sheet lined with aluminum foil or parchment paper.
Place the asparagus in a 450-degree oven for 10-15 minutes, or until fork-tender.
While the asparagus is roasting, make the brown butter balsamic sauce.
Melt the butter in a small saucepan over medium heat. Once it’s melted, let the butter continue to cook just a bit, until it takes on a slightly brown hue and emits a nutty aroma. You’ll see all of the butter solids bubbling to the top as shown in the photo below.
Once the butter is browned, add in the balsamic. Cook for just a minute or so longer before removing the pan from the heat.
Once the asparagus is cooked, remove it from the oven and place it back in the mixing bowl you originally used to season it. Pour the brown butter balsamic sauce over it and toss to combine.
Transfer to a serving dish and serve immediately!
Yes, it’s a great idea to always wash your produce before cooking it. For best results, pat it dry with a paper towel before dressing and roasting it.
The best way to avoid tough asparagus is to (a) get the freshest asparagus possible and (b) snap (or cut off) the tough ends before cooking.
If you feel up from the bottom (non-spear) end of the asparagus about one to two inches and bend it until it snaps, you’ll see where the natural line is. This is why sometimes it’s easier to just snap the asparagus ends by hand rather than cutting them.
You’ll know your asparagus is cooked when you can easily poke a fork through the spear and it no longer feels hard.
Find the web story for this recipe here.
More Easy Side Dishes
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Brown Butter-Balsamic Roasted Asparagus
- 12 ounces asparagus trimmed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons butter I prefer Kerrygold
- 2 tablespoons balsamic vinegar
- Preheat oven to 450 degrees Fahrenheit. Line a jelly roll pan with parchment paper or aluminum foil. Set aside.
- In a small bowl (or I often use a loaf pan) combine asparagus, olive oil, salt and pepper and mix well. Place olive oil-coated asparagus on prepared jelly roll pan and roast in preheated oven for 10-15 minutes.
- While asparagus is cooking, prepare brown butter-balsamic sauce. Place butter in a small saucepan over medium heat. Cook until butter has melted and started to take on a golden brown color. Add balsamic and let cook for just a couple minutes more. Remove from heat.
- Remove asparagus from oven and place in mixing bowl or loaf pan again. Pour brown butter-balsamic sauce over asparagus and gently toss to coat. Place asparagus on a platter to serve and enjoy immediately.
- Use a high-quality butter in this recipe for the flavor to really pop.
- Rinse the asparagus and pat dry with a paper towel before seasoning.
- Be sure to snap off the tough ends of the asparagus before seasoning.
- When making the brown butter sauce, be sure to use the thinner balsamic vinegar as opposed to the popular balsamic glaze you use for salads. Use that glaze for a pretty drizzle at the end if you have it!
- This dish is best prepared right before it is served.