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
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.