• 1/4 cup balsamic vinegar
  • 1 tsp Sugar
  • 1 tsp Unsalted Butter
  • 1 1/2 lbs Asparagus, trimmed
  • 2 tbsp Extra Virgin Olive Oil
  • 1/4 tsp Salt
  • 1/8 tsp Black Pepper
  • 2 tsp Grated fresh lemon zest


  1. Preheat the oven to 450°F.
  2. Combine the vinegar and sugar in a small saucepan over medium-high heat. Bring to a boil and cook until reduced by half, about 4-5 minutes. Remove from the heat and swirl in the butter until melted; reserve.
  3. Toss the asparagus, oil, salt, and pepper in a large bowl. Arrange in a single layer on a large nonstick baking sheet. Set in the center of the oven and roast until asparagus is crisp tender, shaking pan occasionally, 9-10 minutes. Transfer to a serving platter and drizzle with balsamic mixture.