This roasted carrots and asparagus recipe gets an upgrade with a simple balsamic glaze. The perfect side dish for any meal to take full advantage of asparagus this spring (or anytime!).
The balsamic glaze may become too thick from either cooking too long or letting sit too long when cooling. If this happens, add a teaspoon of water to the glaze, return to heat and whisk into the glaze until it reaches your desired thinness. It will thicken upon standing.
The woody ends of asparagus can be saved to make a delicious asparagus soup. You can store the ends in an airtight container in the freezer until you're ready to use. If you're not using the asparagus ends, they can be composted.