Baked Asparagus with Parmesan and Balsamic Vinegar

This baked asparagus with Parmesan and balsamic vinegar is an Italian-inspired side dish made by baking tender blanched asparagus spears with a sprinkling of nutty Parmesan cheese and a drizzle of balsamic glaze.

An oval serving dish filled with baked asparagus with Parmesan and balsamic vinegar with a fork and spoon resting on top.

The easiest way to get people to eat their vegetables is to cover them in cheese. Here I sprinkle some Parmigiano-Reggiano on top of blanched asparagus and bake it for a few minutes to melt the cheese. A little bit of balsamic vinegar finishes off the dish. The best Italian balsamic vinegar is from Modena, where it is aged in barrels like wine for years. It’s fantastic on asparagus, but very expensive. We use it in the restaurant (we keep it in the office and use an eyedropper), but if you’re not ready to make the investment, you can vastly improve the taste of supermarket balsamic vinegar by cooking it down to a syrupy consistency, as I describe below. However, if you can, do try the real thing at least once. It is worth it.–Mark Strausman

LC Asparagus of All Sorts Note

This indulgent approach to eating your veggies cleverly calls for first blanching, and then roasting, the asparagus. Rather than being redundant, the cooking tactic levels the playing field for spears of all thicknesses, ensuring they come out of the oven perfectly cooked at the precise moment its mantle of cheese turns handsomely burnished. This spear-savvy trick is a godsend for entertaining, allowing you to nonchalantly slide the dish in the oven minutes before the meal, as if it were no effort at all. You’re welcome.

Wine Note: Serve this dish as a spring appetizer with Sonoma-Cutrer Russian River Chardonnay, its perfect match.

Baked Asparagus with Parmesan and Balsamic Vinegar

  • Quick Glance
  • (8)
  • 20 M
  • 30 M
  • Serves 4 to 6
4.8/5 - 8 reviews
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Preheat the oven to 350°F (175˚C).

If using ridiculously pricy, top-notch balsamic vinegar, skip this step. Otherwise, throw the windows open and turn on the exhaust fan. Then place the vinegar in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer, swirling the pan occasionally, until the vinegar is reduced by half, anywhere from 7 to 15 minutes, depending on the size of the saucepan. Remove from the heat.

Bring a pot of water to boil. Add 1 tablespoon of the salt and the asparagus and blanch until barely tender, about 1 minute for spears of average thickness, more for thicker spears and less for skinnier ones. Drain and rinse under cold water to stop the cooking. Pat the asparagus dry with paper towels.

Place the asparagus in a single layer on a rimmed baking sheet or, if necessary, two sheets. Sprinkle the spears with salt to taste, drizzle with 2 tablespoons of the oil, and turn to coat. Shower the asparagus with the Parmigiano-Reggiano cheese.

Bake until the spears are tender and the cheese is browned and almost bubbling (it won’t actually melt), about 5 minutes.

Use a spatula to shimmy the asparagus from the baking sheet to a platter. Drizzle with 2 tablespoons of the reduced balsamic vinegar or a few drops of the really top notch stuff and the remaining 2 tablespoons olive oil. Serve immediately, with the remaining reduced balsamic vinegar on the side. Originally published February 28, 2011.

Print RecipeBuy the Two Meatballs in the Italian Kitchen cookbook

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    In Advance Advice

    • You can blanch the asparagus and assemble the dish hours ahead of time, keeping it at room temperature until you slide it in the oven.

    Recipe Testers' Reviews

    Wow! We’ll eat our vegetables like this every night. This combination of still slightly crisp asparagus, nutty cheese, and the sweet balsamic vinegar was a combination made in heaven.

    The recipe was such that you could blanch the asparagus ahead of time, then just top it with cheese and olive oil and pop it in the oven at the last minute. I used 1/2 teaspoon of salt on the asparagus in addition to the 1 tablespoon in the simmering water.

    This is the PERFECT side for grilled meat, roast chicken, or the braised short ribs that I served. We also loved the extra balsamic vinegar on the side—we kept dipping our asparagus in it. A delightful and delicious dish to add to my vegetable file!

    If you don’t like asparagus, you need to try this recipe. It’s fantastic. I’ve always wanted to like asparagus, and I keep trying different recipes—but this one has converted me. This is very simple and quick to prepare.

    Our asparagus were very thin so I didn't blanch them. My only reason for not calling it absolutely perfect is that the Parmesan did not stick to the asparagus when it melted, it just sort of clumped up. Next time I’ll use a microplane grater on the cheese instead of finely grating it.


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    1. Reducing the balsamic vinegar gave this dish a wonderful sweet taste and consistency—it was a great addition to the asparagus and cheese. (NOTE: The vinegar does get thicker if it sits very long, so use it immediately.) There were a few bites left over the next day, and they were just as tasty straight from the refrigerator!

      1. Thanks for the tip, Pat! Another tip, should you have any leftover balsamic try drizzling it over a bowl of vanilla ice cream.

      1. Thanks, Verissimo. We’re so pleased that you enjoyed it. Thanks for taking the time to let us know.

    2. Instead of heating the balsamic vinegar, I have a feeling that balsamic glaze (much thicker) might alleviate this step. I’ve used that with asparagus but will now try the cheese!

      1. June, when reducing the balsamic vinegar by half as outlined in this recipe, you will get a wonderful balsamic glaze. You can get a 10 to 12 ounce bottle of fairly decent balsamic vinegar for a reasonable price. Instead of using just 1/2 cup, reduce the whole bottle. Once reduced, you also have a bottle in which to store this very versatile liquid glaze.

        1. Dan, over here in the UK, it’s easy to find balsamic glaze in all the supermarkets. It’s a very useful and handy product. I’ll make some the way you suggested and compare the two. It could be making one’s own is a lot better for the recipe and not as lazy!

          1. Although we do have the glazes here, a while ago I found a balsamic vinegar that I really like and once seeing this recipe, decided to use it as my reduction. I’d like to know the results of your comparison.

    3. We love roasted asparagus. While at first I thought why blanch, this makes sense so I will definitely try this method.

      1. Yup, the blanching sort of ensures the asparagus is cooked through in the oven at the precise second the cheese is burnished. It’s an extra few minutes on the front end, but alleviates guesswork at the last second…let us know what you think after you try it!

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