Recipe type Vegetable. Combine vinegar, brown sugar, and soy sauce in a small saucepan and bring to a boil. Reduce heat to low and simmer until thick and syrupy, about 2. Remove from heat and let cool. While glaze is cooking, remove tough ends from asparagus, then toss with olive oil and sprinkle with salt. Lay flat on a foil lined baking sheet and roast at 4. To serve, drizzle a small amount of balsamic glaze over the spears and pass extra at the table. Comments Comments Feed.