Roasted Asparagus is one of the best ways to cook this delicious earthy spring vegetable. The balsamic browned butter sauce is the icing on the proverbial cake, in this case, the roasted asparagus!

Roasted Asparagus makes an excellent side dish to Dill Pickle Meatloaf (one of our favorite meatloaf recipes). It also goes great with roasted turkey, ham, pork chops, chicken, and more.

raw asparagus on a baking sheet

A Tried And True Easy Vegetable Side Dish

I have been making this recipe for over 20 years. It is one of our very favorite ways to enjoy asparagus and love the flavor that roasting in the oven gives to it. The balsamic browned butter sauce that coats it adds a nutty, tangy flavor to the roasted asparagus that is so delicious it makes my mouth water just thinking about it! 

Making this recipe is as easy as preheating the oven, preparing the asparagus spears, spreading on a roasting sheet with salt and pepper. While the asparagus roasts, the balsamic browned butter comes together. In a matter of 15 minutes the dinner side dish is ready to enjoy!

What you need to make Roasted Asparagus with Balsamic Browned Butter

Fresh Asparagus Spears

Balsamic Vinegar


Large baking sheet 

Roasted Asparagus with Browned Balsamic Butter

How To Prepare Asparagus 

  • Snap off the woody ends. Start by holding the asparagus spear with both hands near the end of the stalk. 
  • Bend the stalk. Fresh asparagus will snap in half where the woody part ends. If the asparagus is not fresh, it will bend but not break easily. 
  • Wash the asparagus spears and proceed with the recipe.

Are The Woody Ends Of Asparagus Edible

If you are making roasted asparagus, you will not want to eat the ends. The woody ends of the stalk are very tough. I usually just toss them out, but you can make use of them if you don’t want to toss them!

While you wouldn’t just eat the end on it’s own, you can use it to add flavor to soups and stock. If adding to soup it shouldn’t be left whole, rather, it should be cooked and pureed into the soup. This is a recipe for making soup with asparagus woody ends if your interested.

Tips for making this recipe

  • Roast the asparagus at a high heat (400 degrees). 
  • Choose asparagus that is no larger around than your pinky finger.
  • Once the cookie sheet is coated in cooking oil spray, spray the top of the asparagus as well to give it an oil coating.
  • Shake the asparagus on the baking sheet about halfway through cooking to rotate the spears.

Other Delicious Vegetable Side Dish Recipes You May Like

Air Fryer Cauliflower

Browned Butter Sweet Potato Stacks

Homemade Coleslaw

Honey Glazed Carrots

Roasted Acorn Squash

Roasted Delicata Squash

Simple Sauteed Mushrooms

Twice Baked Potatoes

Mashed Potatoes with Garlic and Chives

Mirin Glazed Mushrooms

*If you made this recipe for Roasted Asparagus with Balsamic Browned Butter, please give it a star rating

Roasted Asparagus Browned Balsamic Butter

Roasted Asparagus with Balsamic Browned Butter

Tender crisp asparagus spears roasted in the oven and covered with a browned butter balsamic sauce.
0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Roasted Asparagus
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 87kcal


  • 40 asparagus spears trimmed (about 2 pounds)
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon balsamic vinegar


  • Preheat oven to 400°
  • Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper.
  • Bake for 12 minutes or until tender.
  • Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.
  • Remove from heat; stir in soy sauce and vinegar.
  • Drizzle over the asparagus, tossing well to coat. Serve immediately. ENJOY!


How To Prepare Asparagus 

  • Snap off the woody ends. Start by holding the asparagus spear with both hands near the end of the stalk. 
  • Bend the stalk. Fresh asparagus will snap in half where the woody part ends. If the asparagus is not fresh, it will bend but not break easily. 
  • Wash the asparagus spears and proceed with the recipe.


Calories: 87kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 286mg | Fiber: 3g | Sugar: 2g

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Medena March 23, 2008 at 7:35 am - Reply

    I love asparagus! Very touching entry…
    Greetings Aunt Marlene! : )
    That browned balsamic butter sounds good.
    Growing up, I used to pick asparagus in the wilderness myself, and those were quite skinnier than the ones I find in the grocery store now, so I seem to shy away from them.
    I must start buying them more; I really would love some asparagus right now!!!
    I make them sort of like a salad, just boiled, and then mixed with hard boiled eggs, and some oil salt, and maybe a bit of onion (if only the kids wouldn’t notice : )

  2. Carrie March 23, 2008 at 3:00 pm - Reply

    Asparagus is my favourite thing about spring!

    That was a great entry…you are such a sweetheart.

  3. HoneyB March 23, 2008 at 10:57 pm - Reply

    Medena I buy asparagus every time I find it on sale! It is my favorite veggie!

    Carrie, you make me blush! I just have a really big heart I guess. I’m nothing but mush inside and care about everyone! Thanks 🙂

  4. What A Dish! March 24, 2008 at 4:01 am - Reply

    I made that similar asparagus recipe from AR, both today and a few days ago. I love the flavor!

  5. Creating Myself March 24, 2008 at 4:51 pm - Reply

    I love that recipe too! I know I keep repeating myself, but that sauce is excellent on steaks as well. I need to go spend some time w/ my aunt. :o(

  6. GrannyLooHoo March 29, 2008 at 12:57 am - Reply

    Beautiful photo HoneyB, and I love the story about you & your aunt. Sounds like one of those days you’ll always remember.

  7. SaraLynn March 29, 2008 at 4:04 pm - Reply

    I am always looking for new ways to cook asparagus. Thanks for the recipe!

  8. […] This Roasted Acorn Squash is another delicious veggie side you may want to serve, and we also love this recipe for Roasted Asparagus with Browned Balsalmic Butter. […]

Leave A Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

Latest Cookbook Available Now

As an Amazon Associate, I earn from qualifying purchases.

Pescatarian Cookbook Preorder Now Image

One Pot Paleo Cookbook by Shelby Law Ruttan