Ready in minutes, Roasted Asparagus with Pine Nuts, Parmesan and Balsamic Glaze is a side dish worthy of the swankiest of dinner parties. But it’s so easy to make you’ll be adding it to the weekly dinner rotation. On the table in about 10 minutes, flat!

Roasted Asparagus with Pine Nuts Parmesan and Balsamic Glaze |

I’m on a plane right now…returning from a quick trip to Napa. Isn’t technology amazing? I have wifi access on a plane and no longer feel disconnected from the outside world when I’m traveling coast to coast. I, even, just received notification that the Yard Doody representative has cleaned the yard. Pretty amazing, right? But with the increase in social media usage and everyone being all up in everyone else’s BIDNESS……I feel like air travel tensions are really high. And it’s up to the staff of each airline to up their customer service game a bit to keep everyone happy, relaxed and happy. Did I already say happy? Well, given that most of the people are traveling on some sort of holiday, air travel should be fun and exciting. Like an adventure where you get to see the world in a whole new light. We flew over the Cascade Mountains on Sunday and it was simply magical….look out your window on the next flight…have a glass of wine (I scored a free one this time….I tell you why on my IG story!) Make it a vacation…even if you’re traveling on business….like I am.

Roasted Asparagus with Pine Nuts Parmesan and Balsamic Glaze |

With that….let’s get to the Roasted Asparagus with Pine Nuts and Balsamic Glaze because I know that’s why you’re really here. Were you lured in with that Balsamic Drizzle? It’s pretty amazing, right? Or those giant shards of parmesan shavings? Either way, you’re gonna love this side dish. Spring is here and asparagus is at it’s prime. It’s time to prepare it in it’s simplest from….quickly, easily and with just a smidgen of accompaniments to make it really shine.Roasted Asparagus with Pine Nuts Parmesan and Balsamic Glaze |

This Roasted Asparagus with Pine Nuts, Parmesan and Balsamic Glaze recipe is ready in about 10 minutes. It’s the perfect side dish for your homemade rotisserie chicken. The asparagus is tossed in olive oil and spread into a single layer on a baking sheet. Sprinkle with salt and pepper, then roast for a few minutes. You will be rewarded with tender, bright green stalks that aren’t mushy and lacking flavor. THEN, you sprinkle with toasted pine nuts, shavings of parmesan cheese and drizzle with an easy balsamic reduction that you’ll want to put on everything. Leftovers are fantastic on these Strawberry Caprese Salad Skewers.Roasted Asparagus with Pine Nuts Parmesan and Balsamic Glaze |


I like to serve my Roasted Asparagus with Pine Nuts, Parmesan and Balsamic Glaze with the aforementioned Rotisserie Chicken but it’s also amazing with my favorite Crispy Oven Baked Fried Chicken! Serve it at room temperature for a surprising summer side dish at your next barbecue with your Barbecue Chicken or just enjoy as a light lunch with a fried egg on top. This is one you’ll want to put your own spin on time and time again.


Roasted Asparagus with Pine Nuts Parmesan and Balsamic Glaze |

Get the Recipe: Roasted Asparagus with Pine Nuts, Parmesan and Balsamic Glaze

Roasted Asparagus is a welcome side dish that's ready in minutes....perfect for weeknight dinners.
4.50 from 2 votes


  • 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.


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!
Calories: 333kcal, Carbohydrates: 29g, Protein: 16g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 648mg, Potassium: 578mg, Fiber: 3g, Sugar: 12g, Vitamin A: 900IU, Vitamin C: 6.4mg, Calcium: 284mg, Iron: 5.3mg