Ingredients:
1 lb asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon black pepper
6 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 lb penne
1/4 lb butter, cut into pieces
1/3 cup grated parmesan cheese, plus more for serving
Directions:
Heat oven to 400.
Snap the tough ends off the asparagus and discard them.
Cut the spears into 1 inch pieces.
Put the aspargus on a baking sheet and toss with the olive oil and 1/4 tsp.
each of the salt and pepper.
Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan.
Simmer until 3 T.
remain.
Stir in the brown sugar and the remainig 1/4 tsp.
pepper.
Remove from heat.
Cook the penne in a large pot of boiling, salted water just until done, about 13 minutes.
Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan and the remaining 1 3/4 tsp.
salt.
Serve with additional Parmesan.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.