Maple Balsamic Roasted Asparagus is a delightful side dish that takes the humble asparagus to new heights. With a perfect blend of sweetness, tanginess, and a touch of crunch, this recipe is perfect for showcasing fresh, seasonal produce.
The base of this dish is asparagus, which provides a fresh, earthy flavor. Olive oil helps to roast the asparagus evenly while adding a silky texture. The combination of maple syrup and balsamic vinegar gives a sweet and tangy glaze that caramelizes beautifully in the oven. Sea salt and black pepper enhance the natural flavors of the vegetables. To finish, chopped walnuts add a bit of crunch, and lemon zest provides a bright, citrusy note that ties everything together.
This roasted asparagus pairs beautifully with grilled chicken or salmon for a well-rounded meal. It's also a fantastic side for a springtime lunch or dinner, complementing dishes like quiche or a light pasta. For a vegetarian option, serve it alongside a hearty grain salad.
Start by preheating your oven to 400°F (200°C). This ensures that the oven is hot enough to roast the asparagus to perfection. While the oven is heating, prepare a baking sheet by lining it with parchment paper, which makes clean-up a breeze and prevents sticking.
Next, wash the asparagus thoroughly under cool running water. Trim off the woody ends — you can do this by snapping the ends off where they naturally break, or by cutting them with a knife. This step is crucial because the woody parts can be tough and unpleasant to eat.
In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, sea salt, and black pepper. This mixture is your flavorful glaze. By whisking it well, you ensure that the ingredients are fully combined and will coat the asparagus evenly.
Arrange the asparagus spears in a single layer on the prepared baking sheet. Drizzle the maple balsamic mixture over the top, making sure each spear is well coated. Use your hands or a spatula to roll the asparagus around so the glaze covers them evenly.
Place the baking sheet in the preheated oven and roast for 12-15 minutes. Keep an eye on them; you want the asparagus to be tender but still slightly crisp. The specific timing might vary depending on the thickness of the spears.
Once done, remove the baking sheet from the oven. Immediately sprinkle the chopped walnuts and lemon zest over the hot asparagus. The heat will slightly toast the walnuts and intensify the aroma of the lemon zest. Serve immediately for the best texture and flavor.
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