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Roasted Asparagus with Balsamic Brown Butter

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Roasted Asparagus with Balsamic Brown Butter is my go-to recipe when this delicious vegetable is in season. A simple sauce of brown butter, soy sauce, and balsamic vinegar is drizzled over perfectly roasted asparagus.

Oven Roasted Asparagus with Balsamic Brown Butter on a slate serving platter

Roasted Asparagus with Balsamic Brown Butter

I adore oven-roasted asparagus. It’s so easy to prepare and superior in taste to steaming or boiling. I typically roast and top with freshly grated Parmesan ala Ina Garten or us this easy sauce to make asparagus with balsamic brown butter.

How to Make Oven Roasted Asparagus

Prep your asparagus stalks, by washing them first, and letting them air dry so they can roast properly.

Trim the woody ends by one of these 3 methods: Bend the ends till the woody base breaks off, use a vegetable peeler to remove the fibrous covering at the lower part of the stems, or just bend the lower third of the stalk and the tougher end will naturally break off. Peeling wastes less of the vegetable, but I tend to use one of the other two techniques.

Spread them out evenly on a sheet pan, making sure they’re just one layer deep so they roast evenly.

Coat lightly with olive oil and season with kosher salt and black pepper to taste.

Roast until the spears are tender when you pierce them with a sharp knife.

Roasted Asparagus with Balsamic Brown Butter on a white platter

What Is Brown Butter?

Brown butter is exactly what it sounds like, butter that is cooked until browned, but not so brown that it’s burnt. As the butter melts and simmers, the milk solids brown, and during the process, and via the Maillard reaction, numerous flavor compounds are released!

How to Make Balsamic Browned Butter

Then I toss the asparagus with a wee bit of olive oil, sprinkle with kosher salt, and even a nice grating of black pepper if desired. While it is roasting, simply melt and simmer a bit of butter till gets browned with a nutty aroma, then add soy and balsamic vinegar. Voila, this roasted asparagus with balsamic brown butter is as easy as pie. Well, actually a lot easier than pie. You simply must add this to your spring menu!

Oven roasted asparagus with balsamic brown butter in a white ceramic bowl

How Do You Know When Asparagus is Done?

The timing will vary as asparagus will be a different diameter nearly every time you purchase it. Thick spears take longer than very thin spears. When roasting, the spears should still be bright green and tender (not mushy) when pierced with a knife.

I use 9 minutes as an approximate roasting time for medium spears. Thinner and I’ll set the timer for less, and thicker spears will take longer.

Why Make Oven Roasted Asparagus?

Roasting vegetables intensifies their natural sweetness. The sugars are caramelized at the high heat plus roasting in a hot, dry oven dehydrates the spears, also magnifying their flavor. If you tend to boil your vegetables, give roasting a try! You’ll quickly become a convert.

More Asparagus Recipes You’ll Love:

The Recipe: More Vegetable Side Dishes

More side dish recipes to round out your menu!

Roasted Asparagus with Balsamic Brown Butter | An easy, elegant asparagus preparation

The Recipe: Roasted Asparagus with Balsamic Browned Butter

An easy way to jazz up roasted asparagus. Adapted from Cooking Light.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 4-8 servings


  • 1 or 2 bundles of asparagus, washed with woody stems broken off
  • Olive oil
  • Kosher salt
  • 2 tablespoons butter
  • 2 teaspoons soy sauce
  • 1 teaspoon balsamic vinegar


  1. Preheat oven to 425º. Arrange asparagus in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle lightly with Kosher salt. Roast 9-14 minutes, till tender. Shake pan at the halfway point to allow for even roasting.
  2. In a small saucepan, heat butter and cook till lightly browned. Add soy sauce and balsamic vinegar. Drizzle over cooked asparagus.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 57Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 226mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g


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Lambeau helping in the kitchen with a pan of asparagus ready to roast

Photo circa 2010. Photos and text were updated in 2016.

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42 comments on “Roasted Asparagus with Balsamic Brown Butter”

  1. Paulette, it’s easy enough for everyday, but fancy enough for company…hope you try it!

  2. Hi Liz, we love roasted asparagus at our house, along with so many other roasted veggies. Roasting has now become my favorite wasy to cook vegetables. But now with the addition of the balsamic browned butter, it will really be delicious.

  3. Sandra, this is one of the very few foods that he’s added to his repertoire since we’ve been married. Nick, on the other hand, won’t touch asparagus!

    Lizzie and Karen, hope you two enjoy!!! Thanks for your nice comments ๐Ÿ™‚

  4. Lizzy,
    What a wonderful way to roast the asparagus. Did not think to mix soy sauce and balsamic vinegar together. Another recipe to print. Thanks!

  5. Liz, you are so lucky Bill will eat asparagus! Alex refuses to even taste this wonderful vegetable! He just knows that he does not like it! Maybe I should dip it in chocolate ๐Ÿ˜‰

  6. Carole, I’m glad I’m not the only lazy one!!!

    Mother Rimmy, I think you’ll like this ๐Ÿ™‚

  7. I love roasting veggies, and since I started roasting asparagus I haven’t looked back. I’m w/ you; I use the bend/snap method. I am far too lazy to peel asparagus.

  8. Hope you all try this…so easy and yummy. If you want to watch calories you can spray the asparagus with Pam instead of the drizzle of olive oil. Thanks for the nice comments!!!

  9. Love asparagus. I thought strictly a spring vegetable, but I’ve noticed some really good deals on it in the papers lately. Maybe a second crop coming in from Mexico or something? This is one I definitely want to try.

  10. Wow. I’ve tried asparagus cooked in chicken broth before, but this sounds a whole lot better. I’ll have to remember this the next time I have asparagus.

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