Roasted Asparagus with Lemon-Infused Balsamic Reduction

Asparagus is one of our favorite vegetables. I remember reading a short story when I was 10 years old about a man with long white whiskers (a luscious mustache!) drinking asparagus soup. That was the first time I'd heard of asparagus, and the name fascinated me. The image of an old man slurping asparagus soup is the first thing I humorously associate with the vegetable!

Needless to say, because of the above association, I love asparagus soup and make it often. But, my husband and I both love roasted asparagus even more! It is our favorite evening snack. It's so easy to prepare, and is absolutely lovely with a flourish of lemon juice. The version below requires just a smidgeon of extra work, but the end result is so satisfying! This is the best way to incorporate a vegetable side when there isn't enough time to make anything elaborate. 

If you are not a fan of asparagus, use brussel sprouts. Roasted brussel sprouts are really really good! Or try roasting broccoli...or roast pretty much any vegetable of your choice!

 Ingredients (serves 2-4):

1. 2 bundles of asparagus (~32 asparagus), with tough ends trimmed
2. 1/4 cup balsamic vinegar
3. The grated zest of 1 lemon
4. 1.5 teaspoons honey / sugar
5. ~2 tablespoons grated/shaved parmesan cheese
6. 1 teaspoon cracked black pepper
7. salt as needed
8. 2 tablespoons olive oil

Preparation:

1. Preheat oven to 420 F
2. Wash and pat dry the asparagus shoots. Cut the tough ends (by bending the asparagus and noting where it naturally breaks). Transfer to a baking sheet. Drizzle olive oil and sprinkle some salt and pepper. Toss and massage the asparagus with the olive oil and seasoning. Bake for 25-30 minutes or until roasted and browned/charred in places.
3. In the meanwhile, add balsamic vinegar, a pinch of salt, honey, and lemon zest in a sauce pan. Heat on low-medium heat whisking every now and then for 15 minutes until the vinegar reduces slightly and thickens a little. 

Serve asparagus by drizzling some of the balsamic reduction and sprinkling some cheese. Makes an awesome side or starter! Or in our case, pre-dinner snack.