Here’s a simple side to add to your Easter Menu. The glaze can be made the day before and then poured over asparagus just after roasting allowing the flavors to enhance the asparagus.
This dish is perfect right out of the oven or serve it at room temperature to help take the pressure off getting everything to the table hot.
1 bunch asparagus, trimmed
1 tablespoon olive oil
1/2 cup balsamic vinegar
1/4 cup orange juice
1/4 cup brown sugar
1 teaspoon Dijon mustard
1 tablespoon unsalted butter
Preheat oven to 425 degrees. Arrange asparagus on a baking sheet and season with salt and pepper if desired. Drizzle with olive oil. Place in oven and bake 6 to 8 minutes until tender crisp. Remove from oven and arrange on a serving platter.
Meanwhile, combine vinegar, orange juice, brown sugar, and mustard in a small saucepan and bring to a boil. Lower heat to medium low and simmer uncovered for about 5 minutes until mixture is reduced by about half. It will be slightly syrupy. Remove from heat and stir in butter. Pour over roasted asparagus. Serve warm or room temperature.
