Roasted Asparagus with Apple Balsamic Vinaigrette

Growing up, one of my favorite comics was The Far Side, by Gary Larson. I routinely guffawed it up on that strip.

One that has always stuck in my head was a little one-off about asparagus. It was entitled “Failed Marketing Ploys” and had an faux ice cream truck with a cute little asparagus on top and this little diddy on the side:

I cuss. You cuss. We all cuss for asparagus!

To this day, every time I pick up a bunch of asparagus, see it on a menu, or look at a picture of those green stalks, that little number runs through my brain.

(Make it stop. Please.)

We normally have our asparagus straight up, drizzled in a bit of olive oil, a few cloves of garlic thrown in for good measure, and the perfect pinch of salt and pepper.

Last night, I took it up a notch. Stepped up my game. Up-leveled the asparagus.

That’s right. I added a little Apple Balsamic Vinaigrette to the mix. And while the recipe might seem a little familiar, the application is certainly different. And oh so worth it. That is, of course, if you like asparagus.

I do think this marinade would be equally delicious atop some wilted greens, roasted squash and other root vegetables. Even a green bean or two.


Roasted Asparagus + Apple Balsamic Vinaigrette

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 -4
Author Emily Levenson |


  • 1 bunch asparagus washed and trimmed
  • 1 cup Apple Balsamic Vinaigrette see below

For the vinaigrette:

  • 1 tbs onion finely chopped
  • 1 clove garlic minced
  • 1/4 cup apple cider
  • 1/4 cup apple cider vinegar
  • 1/2 cup balsamic vinegar
  • 1/2 tsp dried basil
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1 tbs honey or agave nectar
  • 1/2 cup olive oil


  1. Preheat oven to 400°F.
  2. Rinse clean the asparagus, breaking the tough ends off.
  3. Place in a baking dish and set aside.
  4. Meanwhile, whip up a batch of the Apple Balsamic Vinaigrette: combine all ingredients (onions through oil) in a bowl (or jar) and whisk (or shake) to combine.
  5. Pour 1 cup of the vinaigrette over the asparagus.
  6. Place in oven for 8-10 minutes, or until lightly browned and tender when pierced with a fork.
  7. Enjoy!

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

1 comment / Add your comment below

  1. I really want to try this tonight, and I have every ingredient at home except for the apple cider, and I have no apple juice either. No time to go to the store before I have to cook….. is there ANYTHING else I can substitute?? Thanks!

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