Penne with Roasted Asparagus and Balsamic Butter

This ended up being a delicious recipe. I found it on Pinterest one night and finally decided to make it with a few minor changes (like less butter because a stick of butter is a bit much for me!). Here's my version which I highly recommend. It was good and reheated well for lunch the next day (and the day after that and the day after that!). Word to the wise: Don't stick your face in the simmer balsamic steam, your nose and lungs will not appreciate it. They will appreciate it even less if you do it multiple times :(

Penne with Roasted Asparagus and Balsamic Butter

1lb asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 box penne (I used Barilla Plus)
4 tablespoons butter
1/4 cup parmesan cheese

1. Heat oven to 400 degrees. Cut the ends off the asparagus and cut remainder into 1-inch pieces. Toss with olive oil 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast in oven about 10 minutes.

2. Put all of the vinegar in a small saucepan. Simmer until about 3 tablespoons remain. Stir in brown sugar and 1/4 teaspoon pepper.

3. Cook penne as directed on box. Drain and add butter, vinegar mixture, asparagus, cheese and remaining 1 3/4 teaspoons salt. Serve.

Original Recipe: http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter


AEM