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.

Yields 2-4

Roasted Asparagus + Apple Balsamic Vinaigrette

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 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 400Β°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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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply 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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