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Home » Side Dishes » Brown Butter-Balsamic Roasted Asparagus

Brown Butter-Balsamic Roasted Asparagus

Published February 19, 2021 | Updated Feb 19, 2021 by Robin Deem 1 Comment
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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. 

Close-up of a platter of roasted asparagus.

Table of contents

  • Why This Recipe Works
  • Ingredients You’ll Need
  • Step-by-Step Instructions
  • FAQs
  • More Easy Side Dishes

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!

Ingredients needed to make Brown Butter Balsamic Asparagus.

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!

Step-by-Step Instructions

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.

A bowl of asparagus.

Lay the asparagus out on a baking sheet lined with aluminum foil or parchment paper.

A baking sheet of asparagus.

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.

A saucepan of brown butter.

Once the butter is browned, add in the balsamic. Cook for just a minute or so longer before removing the pan from the heat.

A saucepan of balsamic brown butter sauce.

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.

A bowl of brown butter balsamic roasted asparagus.

Transfer to a serving dish and serve immediately!

An overhead shot of a platter of brown butter balsamic roasted aspragus.

FAQs

Should I wash my asparagus before roasting it?

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.

How do I cook my asparagus so it’s not tough?

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.

How much do I need to trim my asparagus to get rid of the tough ends?

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.

How do you know when asparagus is done?

You’ll know your asparagus is cooked when you can easily poke a fork through the spear and it no longer feels hard.

A close-up of a platter of roasted asparagus with a balsamic drizzle.

Find the web story for this recipe here.

More Easy Side Dishes

No-Guilt Southwestern Corn, Kale and Quinoa Salad

Mixed Mushroom and Leek Bruschetta

Herbed Butternut Squash Gratin with Amaretti Crumble

Bacon-Wrapped Portobello Mushrooms with Goat Cheese

Maple Roasted Autumn Vegetables with Almonds and Grapes

Tried this recipe and loved it?? Be sure to leave a comment and five-star rating in the recipe card below! 

Brown Butter-Balsamic Roasted Asparagus | CaliGirl Cooking

Brown Butter-Balsamic Roasted Asparagus

A quick and easy vegetable side dish featuring fresh roasted asparagus bathed in a delicious brown butter-balsamic sauce.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 187kcal
Author: CaliGirl Cooking

Ingredients

  • 12 ounces asparagus trimmed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons butter I prefer Kerrygold
  • 2 tablespoons balsamic vinegar

Instructions

  • 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.

Notes

  1. Use a high-quality butter in this recipe for the flavor to really pop.
  2. Rinse the asparagus and pat dry with a paper towel before seasoning.
  3. Be sure to snap off the tough ends of the asparagus before seasoning.
  4. 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!
  5. This dish is best prepared right before it is served.

Nutrition

Calories: 187kcal | Carbohydrates: 5g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 394mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 993IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg
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Hi, I'm Robin! I'm a busy mom, food blogger and online educator empowering other mamas to find their very own recipe for a balanced life through meal planning, easy recipes and organizational techniques. I look forward to getting to know you and teaching you my tried and true tricks!

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