Peach Balsamic Asparagus is a sweet side dish for family dinners, barbecues or for camping. It is dairy free, gluten free, vegan and top 8 allergen free.
Why We Like This Recipe
Peach Balsamic Asparagus is one of our favourite ways to flavour asparagus. There is a sweetness to the dish from the vinegar that balances the flavour of the asparagus beautifully. The kids love roasted balsamic asparagus as it gives more flavour to a vegetable that isn't more vegetable flavouring.
- Small Asparagus
- Olive Oil
- Peach Infused Vinegar
See recipe card for quantities.
The Ingredient Low Down
This peach balsamic asparagus recipe is best with thin early asparagus as it is less woody. If using a thicker older bunch cut them lengthwise in half or quarters. Trim the woody ends with a knife, breaking them can cause you to lose some of the good shaft. Save the wood ends in a bag in the freezer for Asparagus soup.
We use a high quality greek olive oil that is safe for us. We buy it directly from the company as that is easier for us where we live. Ours is from Horaitiko but you can use any neutral oil that is safe for you.
Peach Infused Vinegar
Infused vinegars are awesome to use and can be fun to make. There is a recipe on how to ferment your own on the My Fermentation blog. We get commercially made ones as it has been easier. Balsamic versions we found at a couple of companies like Evoolution and Blue Door Oils and Vinegars that are safe for us. GeorgeTown Olive Oil also makes one from a white wine base that ships all over North America.
Some vinegars can contain gluten, like malt vinegar and some with allergies are sensitive to certain vinegars. Always check the source of the vinegar as to type and the cross contact with the manufacturer as even though they are distilled some may still react to them. White vinegar in our area often carries a may contain wheat from grain fermentation or artisan kinds can be made from whey. There is an interesting article on Heathline with information on white vinegar.
Instructions/ Directions and Tips
1- Wash the asparagus and trim the woody ends. Usually around 1 inch from the bottom. If the asparagus is fingers width thick then slice in half lengthwise. If larger, slice in 4 lengthwise.
2- Put asparagus in a casserole dish large enough to fit the length of it without cutting it down to fit the dish.
3- pour on olive oil and mix well with your hands to coat all the asparagus.
4- Sprinkle on the peach vinegar all over the asparagus.
5- season with salt and vinegar.
6- Roast in a preheated oven for 10 minutes. Then flip the asparagus and move it around so the tops don’t burn.
7- Cook for an additional 6-10 minutes or until the asparagus is tender with a bit of crisp still. It should be vibrant green still as it will have some crispness. Serve.
Hint: Really large woody stalks of asparagus will need to have their ends trimmed and the woody ends peeled with a potato peeler.
- Olive Oil- any king of high temp safe oil can be used that is safe for you. We use a plain high grade olive oil here but an infused oil can be used to give more flavour depth and palette.
- Peach Balsamic Vinegar - We love how sweet this makes the asparagus taste. Other great pairings are pear infused, pineapple infused, and lime infused vinegars.
- Asparagus - Other vegetables can be roasted instead of asparagus. We often use green beans, brussel sprouts, zucchini/courgette, cabbage, or carrots.
- Spicy - Using chilli infused oil and unseasoned rice wine vinegar with a dash of red chilli flakes is a fabulous way to make a spicy variation. We particularly love this with green beans.
- Garlic - Use infused garlic oil and an herbed infused vinegar with diced garlic for a nice garlicky taste.
- Lemon - using a high quality olive oil and a lemon infused vinegar with a bit of lemon zest really give a nice fragrant citrus twist to the asparagus, perfect for salads.
To trim the asparagus.
To trim the asparagus.
A long one capable of accommodating the asparagus’ length works best. We usually use an 8 x 13 inch rectangular casserole dish. This dish needs to be oven safe.
To serve and flip the asparagus in the casserole dish whilst cooking.
Storage and Reheating Instructions
Store peach balsamic asparagus for 3 days in the fridge in a sealed container.
Cooked asparagus does not freeze well. We find they go super mushy and are not well suited to freezing.
Reheating roasted balsamic asparagus will cause the asparagus to cook more and get mushy. They are best enjoyed chilled if used as a leftover if the crispness is a desired quality for this side dish the second day.
Place the asparagus in a foil packet on the medium rack of the oven for 15 minutes at 350F or until heated through.
In a frying pan with a lid, bring the asparagus to temperature over medium heat with ¼ cup of water in the pan. Let the asparagus cook covered for 3-4 minutes, then remove the heat and boil off the water another 1-2 minutes.
On a microwave safe dish or special microwavable vegetable dish with 2 tbsps of water sprinkled on the peach balsamic asparagus heat for 25 seconds. Check that it is warmed through on all pieces, if not microwave for an additional 20 seconds.
Leftover roasted balsamic asparagus is brilliant served chilled on salads. We love it on a bed of mixed lettuce, with blanched beans and Soy Free Carrot Lox with a lemon vinaigrette dressing. For the dressing we use an oil and a vinegar in a 3:1 ratio and add in lemon juice, salt, pepper to taste.
For Campfire and BBQ Cooking
To cook peach balsamic asparagus on a campfire or BBQ - instead of a casserole dish put the asparagus that had been drizzled in oil and vinegar and sprinkled with salt and pepper in a foil packet. Double wrap them to make sure they don’t leak oil causing a flare or fire. Place the foil over coals for a fire and not open flame to cook for 15 minutes with the embers and flip halfway.
For the barbecue, place the roasted balsamic asparagus over indirect heat, either a burner that isn't lit or the top rack for 15 minutes flipping halfway through cooking.
What To Serve With
Peach balsamic asparagus are the perfect side dish for anything cooked at a barbecue, a beef roast, egg free meatloaf, roast chickens. They also are phenomenal with a burger or or a BLT Sandwich. The roasted balsamic asparagus can be made for just a couple of people or a large group or gathering.
Other Recipes You May Enjoy
- Cutting board
- Casserole dish
- cooking utensil
- 1 Lbs Small Asparagus
- 1 tablespoon Olive Oil
- 2 Tbsps Peach Infused Vinegar
- Salt and Pepper to taste
- Wash the asparagus and trim the woody ends. Usually around 1 inch from the bottom. If the asparagus is fingers width thick then slice in half lengthwise. If larger, slice in 4 lengthwise.
- Put asparagus in a casserole dish large enough to fit the length of it without cutting it down to fit the dish.
- Pour on olive oil and mix well with your hands to coat all the asparagus.
- Sprinkle on the peach vinegar all over the asparagus.
- Season with salt and vinegar.
- Roast in a preheated oven for 10 minutes. Then flip the asparagus and move it around so the tops don’t burn.
- Cook for an additional 6-10 minutes or until the asparagus is tender with a bit of crisp still. It should be vibrant green still as it will have some crispness. Serve.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove