penne with asparagus and balsamic butter

There isn’t much to say about this little pasta dish, other than the fact that I think I literally could have eaten the entire pound. Balsamic vinegar, butter, roasted asparagus… Perfection.

Adapted only to decrease butter and salt from Food & Wine


1 pound asparagus

1T olive oil

1 1/4 t salt

1/2 t black pepper

1/2 C plus 2T balsamic vinegar

1/2 t brown sugar

1 pound penne

6T butter

1/3 C grated Parmesan, plus more for serving


Heat oven to 400 degrees. Trim asparagus and cut into 1-inch pieces. Place on baking sheet and drizzle with olive oil, 1/4 t salt and 1/4 t pepper. Roast until tend, about 10 minutes.

Simmer vinegar in a small saucepan until reduced by about half. Add sugar and 1/4 t pepper. Remove for heat.

Cook penne according to package directions. Drain and toss with vinegar, butter, asparagus, parmesan and 1 t salt. Sprinkle additional Parmesan for service.




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