Balsamic Asparagus
If you’ve ever struggled with fresh asparagus turning out too mushy, too tough, or just not flavorful enough, this balsamic asparagus is about to change that. The secret? A quick blanch before sautéing, which locks in the perfect crisp-tender texture. And instead of using regular balsamic vinegar, we’re going with balsamic glaze—it’s thicker, slightly sweet, and delivers a more concentrated balsamic punch.
Whether you’re making this as a simple side dish for a weeknight dinner or serving it as part of a holiday spread, this tender asparagus is effortless yet elevated.
Erica’s thoughts
Asparagus is one of the Baty fam favorite vegetables. Well, most of us, anyway. My three-year-old goes absolutely wild for asparagus, my five-year-old, not so much, but ya can’t win them all. I’ve talked about it before, but I’ll talk about it again. Blanching y’all. It is THE way to cook asparagus. I know, I know, it is an extra step, extra pot and extra bowl buuuuut it makes the asparagus extra perfect. So worth it? Yes indeed.
Here’s Why I Love This Recipe (and you will too!)
- No fibrous/stringy texture- Snapping the woody ends off at their natural breaking point instead of cutting them off prevents the stringy, fibrous texture that makes asparagus unpleasant to eat.
- Crisp-tender perfection – Blanching the asparagus first keeps it vibrant green and perfectly cooked.
- More balsamic flavor – Balsamic glaze adds a rich, slightly sweet, complex flavor without making the asparagus watery.
- Quick and easy – Ready in 10 minutes with minimal ingredients that are probably pantry staples in your kitchen.
- Pairs with anything – This is a delicious side dish that goes well with a variety of main dishes: simple chicken breast, roasted pork tenderloin, pesto pasta, stuffed bell peppers, sandwiches or pizza.
What You’ll Need To Make This Balsamic Asparagus Recipe:
Asparagus: Choose a bunch of asparagus with firm, bright green asparagus stalks with tight tips.
Extra virgin olive oil: Adds a touch of richness and helps with sautéing.
Garlic: Grab fresh garlic for the best flavor. In a pinch you could use garlic powder, garlic paste or jarred garlic.
Kosher salt & black pepper: Simple seasonings that enhance the natural taste of the asparagus.
Balsamic glaze: Thicker and slightly sweeter than balsamic vinegar, giving the asparagus a more intense, caramelized balsamic flavor. I like to get the Nonna Pia’s brand at Costco but you can find balsamic glaze in the vinegar aisle at any regular grocery store. Trader Joe’s also has a version that is yummy!
How to Make Balsamic Asparagus
Prep the Asparagus: Instead of cutting the ends off, snap them! Asparagus naturally breaks at the exact point where the tough, woody part ends and the tender stalk begins. This ensures you’re not left with chewy, fibrous bites.
Blanch for the Best Texture: Bring a pot of salted water to a boil and drop in the asparagus for just 90 seconds. This quick blanch keeps it bright green and crisp-tender. Immediately transfer the asparagus to an ice bath to stop the cooking process—this step is key!
Sauté with Garlic: Once the asparagus is cool, pat it dry. Heat a small skillet with a little olive oil over medium heat, then add the asparagus in a single layer. Lower the heat slightly and toss in the minced garlic, salt, and pepper. Cook for 2-3 minutes, just until the garlic is fragrant and softened.
Finish with Balsamic Glaze: Turn off the heat and drizzle on the balsamic glaze, tossing everything to coat. The glaze clings to the asparagus, adding a deep, tangy sweetness that makes this dish irresistible. Place on a medium size serving platter, drizzle with extra juices from the pan and serve immediately with a pinch of flaky sea salt or fleur de sel.
Expert Tips
- Don’t skip the ice bath! This keeps the asparagus from overcooking and gives it the perfect bite.
- Use a good-quality balsamic glaze. Some store-bought versions have added sugars and caramel color—look for one with minimal ingredients for the best flavor.
- Make it extra fancy. Add a sprinkle of shaved Parmesan cheese, toasted pine nuts, toasted almonds, fresh herbs or red pepper flakes for extra texture and flavor. A handle of cherry tomatoes adds a lovely pop of color and nutrition.
- Grilled asparagus. After blanching, finish the asparagus on the grill for a few minutes, season it with a little salt, pepper, and oil, and finish with balsamic glaze.
- Fat spears FTW. This may be a slightly controversial opinion but I have a strong preference for fat asparagus spears instead of the super skinny ones. They turn out perfectly crisp tender, while the skinny asparagus tends to overcook QUICK.
FAQs
You can, but the flavor will be more acidic and less rich. You can make your own balsamic reduction/glaze! Add 1 cup of balsamic vinegar and two tablespoons of brown sugar to a small saucepan over medium heat and bring to a simmer. Let it simmer for 20-30 minutes until the vinegar is reduced by half and coats the back of a spoon. Pour into a small jar and let cool- it will continue to thicked as it cools.
Keep leftover asparagus in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or air fryer or enjoy cold in salads.
Yes! Blanch the asparagus in advance and store it in the fridge. When ready to serve, sauté and finish with balsamic glaze.
What could I make this balsamic asparagus dish?
Mmmm, so many ideas!
Broiled mahi mahi
Caramelized onion brie chicken
Pesto rigatoni with burst tomatoes
Cheesy orzo with bacon breadcrumbs
Perfect garlic bread (pictured)
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
It’s almost spring which means it is asparagus season! Next time you need a great side dish you know what to make.
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Balsamic Asparagus Recipe
- Prep Time: 2 minutes
- Cook Time: 5-8 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Balsamic asparagus is the perfect example of how simple ingredients and the right technique can turn an everyday vegetable into something truly special. Give it a try, and you’ll never go back to mushy, bland asparagus again!
Ingredients
- 1lb asparagus
- 1/2 tablespoon extra virgin olive oil
- 1 large clove garlic, minced
- 1/2 teaspoon EACH kosher salt and black pepper
- 2–3 teaspoons balsamic glaze
Instructions
- Bring a large pot of salted water to a boil. Snap off the ends of the asparagus, breaking each stalk at its natural breaking point. Discard the woody end pieces. Place asparagus in the boiling water for 90 seconds. While the asparagus is simmering, fill a large bowl with ice water. Using tongs, remove asparagus from the pot and immediately plunge it into the ice bath to stop the cooking process.
- When the asparagus is cool, pat it dry with paper towels or a kitchen towel. Heat a skillet over medium heat and add ½ tablespoon olive oil. When the oil is hot add the asparagus, tossing to coat. Reduce heat to medium-low, add the minced garlic clove, ½ teaspoon salt, and ½ teaspoon pepper, and cook for 2-3 minutes until the asparagus is warmed through and the garlic is fragrant and softened.
- Turn off the heat and drizzle on the balsamic glaze, tossing the asparagus to coat. Serve hot with another pinch of salt or pepper, if needed.
Notes
See above blog post for process photos, expert tips and answers to frequently asked questions.
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Nutrition
- Serving Size: 1/4 recipe, about 7 asparagus spears
- Calories: 37
- Sugar: 2.5 g
- Sodium: 3.1 mg
- Fat: 1.3 g
- Carbohydrates: 5.3 g
- Fiber: 2.5 g
- Protein: 2.6 g
- Cholesterol: 0 mg
