Maple Glazed Asparagus Recipe

Maple Glazed Asparagus

My favorite summer veggie is asparagus. I know, right? I’m sure there are a lot of folks out there who overlook it, but I.Love.It.

Lucky for me, asparagus is just about the perfect veggie — full of antioxidants, and Vitamins A, C, E and K — just to name a few of its many benefits.

This time of year is fantastic for me because Michigan grows a whole ‘lotta asparagus, and it generally is in abundance at local farmers’ markets, and at a great price.

I eat it just about any way — grilled, sautéed, roasted, etc. But my favorite way to eat it is with a little maple syrup.

Hear me out because this recipe is AMAZE. {I received the idea for this recipe from a chef from Eastern Market, alas, I lost the original recipe, so I made this up!}


  • 1 bunch of asparagus
  • Approx. 1/4 cup of white onion, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup {you may need more if you enjoy the sweetness}
  • Sea salt {used at your discretion}


1. Heat a sauté pan on medium with the tablespoon of olive oil.

2. Chop off the ends of the asparagus. Then, chop up the remaining pieces – if you’d like. {I like to do chop it in approximately 1-2″ increments to make it more kid-friendly}

2. Place asparagus in the heated pan with the onion and sauté for approximately 10-15 minutes or until soft enough to eat.

3. When you are almost done cooking, pour the tablespoon of pure maple syrup over the asparagus and let it heat through. Before serving, sprinkle on some sea salt.

Maple Glazed Asparagus Recipe

Seriously delish!

TIP: Look for thin asparagus. The thinner it is, the fresher it is, and loaded with more nutrients!

What is your favorite way to prepare a summer veggie? I need more ideas!



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    • Mrs. Weber says

      How fun you are growing it! Would love to do that one day…Until then, I will buy from our local farmers – next best thing 😀

  1. says

    Mmmm…. I have never tried asparagus with maple syrup! But this sounds amazing and I love asparagus… hey… I wonder how it would work with brussel sprouts.
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  2. Rich Freeman says

    I actually made this last weekend, based on a breif skim of your post. Which meant i ended up using butter instead of olive oil. Still turned out good!

    • Mrs. Weber says

      Woohoo! Glad you liked it. Everything tastes great with butter, so I’m sure it was a delicious addition 😉