1/4 cup balsamic vinegar
1 teaspoon sugar
1 teaspoon unsalted butter
1 1/2 pounds asparagus, trimmed
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons grated fresh lemon zest
- Preheat the oven to 450°F.
- 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.
- 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.