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Roasted Asparagus with Pine Nuts, Parmesan and Balsamic Glaze

Preparation 0:05 2017-10-20T00:05:00+00:00 Cook Time 0:15 2017-10-20T00:15:00+00:00 Total Time 0:20 2017-10-20T00:20:00+00:00
Serves 4     adjust servings


  • 1 pound fresh asparagus
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1 cup balsamic vinegar
  • 1/2 cup pine nuts, toasted
  • 1/2 cup shaved parmesan cheese


Preheat oven to 425 degrees.
Break off the woody ends of the asparagus and place in a large bowl.
Toss the asparagus with the olive oil to coat.
Spread the asparagus on a baking sheet in a single layer. Sprinkle with salt and pepper
Roast in the oven for 10 minutes or until tender.
While the asparagus is roasting, pour the balsamic vinegar in a small saucepan and bring to a boil over medium-high heat.
Stirring constantly, cook the vinegar until reduced by half. Turn off the heat and set aside.
Transfer the asparagus to a serving dish. Sprinkle with the pine nuts and parmesan cheese.
Drizzle the balsamic vinegar over the asparagus and serve.

Recipe Notes

Balsamic reduction can be made up to 1 week in advance and stored at room temperature in an airtight container. Make a double batch, if you like, to keep in the pantry for easy use!