5 ingredients, one pan, endless flavor. This easy Sauteed Asparagus with Balsamic Glaze is sweet, tangy, and the perfect side dish to make any meal feel gourmet.
There’s a story behind this Sautéed Asparagus recipe. Keith made it for our very first Valentine’s Day dinner, paired with Oscar-Style Steak and Creamy Mashed Potatoes. The easy, glossy balsamic glaze is naturally sweet and makes tender asparagus spears feel like something you’d order at a fancy steakhouse — but it couldn’t be easier to make.
Craving more? Check out our Balsamic Glazed Carrots too.
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Ingredients
- ASPARAGUS: fresh asparagus stalks
- BALSAMIC VINEGAR: use the best quality Italian balsamic vinegar (Aceto Balsamico) you can afford
- ROSEMARY: we prefer dried rosemary
- SUGAR: granulated sugar or brown sugar
- BLACK PEPPER: ground black pepper
- ORANGE ZEST: zest of one orange
*see recipe card for quantities
🔪Top tip
To trim the asparagus and prepare it for cooking, hold a spear near the base and bend it gently. The natural breaking point will remove the woody part of the stem.
Instructions
- Make Balsamic Glaze: Heat vinegar in medium sauce pan over medium heat for 10 minutes. Add rosemary, sugar, and black pepper and heat for 10 more minutes over medium heat. Add orange zest and cook until mixture reduces to about half (about 15 minutes )
- Sauté asparagus: Cut rough end off asparagus and steam (covered) in large sauté pan with ¼ C water until tender (about 10 minutes).
- Plate and serve: Remove asparagus from pan and place on plate. Drizzle balsamic glaze over and enjoy.
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Variations
- SPICY: add a pinch of red pepper flakes, paprika (or both) to spice things up
- CHEESY: Add some more layers of flavor by sprinkling with freshly grated parmesan cheese, a pinch or kosher salt, or a squeeze of fresh lemon juice.
- CRUCHY: add toasted pine nuts, slivered almonds, or pomegranate seeds
FAQ
Asparagus cooks fast in a sauté pan. Thin stalks take about 3-5 minutes, while thicker ones may need 6-8 minutes. You want them bright green with a little bite — not mushy.
Sauteed asparagus is done when it turns bright green and can be pierced easily with a fork while still retaining some crispness. Avoid overcooking, as it can become mushy.
Hold a spear near the base and bend it gently; it’ll naturally snap where the tough end meets the tender stalk. Use that as a guide to trim the rest.
Sure can. While we love our homemade balsamic reduction for its fresh, natural sweetness, a good-quality store-bought glaze works great in a pinch.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave until warmed through.
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Sauteed Asparagus recipe
5 ingredients, one pan, endless flavor. This easy Sautéed Asparagus with Balsamic Glaze makes any meal feel fresh and gourmet.
- Total Time: 45 mins
- Yield: 4 servings 1x
Ingredients
- 1 pound asparagus
- 1 ½ C balsamic vinegar
- 1 tsp rosemary
- 1 tsp sugar
- 1 pinch black pepper
- pinch of orange zest
Instructions
- Heat vinegar in medium sauce pan over medium heat for 10 minutes.
- Add rosemary, sugar, and black pepper and heat for 10 more minutes over medium heat.
- Add orange zest and cook until mixture reduces to about half ( about 15 minutes )
- Cut rough end off asparagus and sauté (covered) in large pan with ¼ C water until tender (about 10 minutes).
- Remove asparagus from pan and place on plate. Drizzle balsamic glaze over and enjoy.
Notes
- To prepare the asparagus for cooking, simply snap off the ends using your hands. The natural breaking point will remove the woody part of the stem.
- We prefer pencil thin asparagus for this recipe. It cooks faster, and it has a sweeter taste than thicker asparagus.
- Try our Balsamic Glaze on your favorite vegetables: fresh tomatoes, zucchini, roasted peppers, or roasted carrots.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
Nutrition
- Serving Size: 4 oz
- Calories: 36
- Sugar: 4.1 g
- Sodium: 4 mg
- Fat: 0.2 g
- Carbohydrates: 7.4 g
- Protein: 2.6 g
- Cholesterol: 0 mg
Jackie says
This is my favorite asparagus recipe! The subtle sweetness of the balsamic glaze add just the right amount of flavor to tender asparagus. Our family loves it.