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Balsamic Glazed & Roasted Asparagus

Balsamic Glazed and Roasted Asparagus

I am a huge asparagus fan, and I’m also a huge balsamic vinegar fan.  Put the two together and I’m a very happy girl.

It is amazing how easy it is to prepare roasted asparagus, and we eat our share of it around here, especially in the springtime!

 My favorite is tender, small stalks of asparagus.  They roast so quickly and make the perfect snack or side dish.  I will make a pan of it and just set it out after school for the kids to come grab and eat.  No plates needed!

 To prepare the asparagus, simply snap the tough end off the bottom, it usually is about an inch.  You could cut them too, which is what I do because it is faster.

I simply gather them together and lop off the thick end. Wash, cut the end, pat dry. The pat part is important…you want them to roast, not steam. Drizzle with some olive oil–about 4 tablespoons.

Sprinkle with salt and pepper.  Roast at 425 degrees for 10 minutes or until tender.  You will know they are done when the parts touching the pan are a bit brown.

Once you remove the asparagus from the oven, drizzle with Trader Joe’s Trader Giotto’s Balsamic Glaze and toss. If there is not a Trader Joes close to you, you can order some here at Amazon, OR just use your favorite balsamic vinegar.  It won’t be as thick or sweet, but it will still taste delicious.

If a thicker glaze is what you want, here is a recipe for Homemade Balsamic Glaze.


I love tossing the asparagus in the glaze, then making impressive design drizzles on the plate.  Isn’t it so pretty?


Make sure you do not over-roast.  You want it tender but not soggy, and no blackened tips!


Enjoy with your favorite pasta dish, as a brunch side dish, or as a simple snack.


Fresh Lemon Pasta Salad With Asparagus & Tomatoes

Easter Sunday was a beautiful, meaningful, relaxing and delicious day for us.  After a great church service, we went to my in-laws, and the food was wonderful!

I had to take a picture of my plate, I thought it was one of the prettiest plates of food that I have seen in awhile.  Look at all those colors!  I skipped out on the ham, but sure was not missing it due to all the wonderful food we had.

We have a large family so my mom-in-law does much of the cooking, and then we all bring a side dish or dessert to share.

I brought Fresh Lemon Pasta Salad With Asparagus & Tomatoes.  I had seen it on Pinterest, and it sounded so light, fresh and delish!  That is exactly what it was.  Very simple, very fresh, very light.  I made it Sunday morning while getting ready for church, yes, it was that easy.  I loved that it can be served warm, cold, or room temperature.

Fresh Lemon Pasta Salad With Asparagus & Tomatoes

12 oz. pasta (I used whole wheat spaghetti, the original recipe calls for Orzo pasta)
1 bunch fresh asparagus, cut into 1 inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tablespoons extra virgin olive oil
1 clove garlic, minced
2 Tablespoons fresh parsley, minced
Salt & Pepper
Grated Parmigiano Reggiano (leave out to keep it vegan)

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2-3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the pasta.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into pasta and vegetables.  Stir in parsley and grated Parmigiano Reggiano, if using.

This can be served warm, room temperature or cold.