While at the grocery store, I noticed how good the asparagus looked. I quickly hopped onto my Pinterest board and looked for something that I could through this veggie in. This one sounded good and boy-oh-boy, am I glad I made it! It was a hit! The balsamic flavor was definitely there but was brought down a smidge because of the butter and brown sugar. Plus, it was so easy to make! That’s always a plus..
Penne with Roasted Asparagus and Balsamic Butter
What you’ll need:
- 1 pound fresh asparagus spears
- 1 tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ cup balsamic vinegar
- 1 teaspoon light or dark brown sugar
- 1 pound penne pasta
- 4 tablespoons butter, cut into pieces
- 1/3 cup freshly grated Parmesan cheese, plus more for serving
What to do:
- Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard. Cut the asparagus spears into 1-inch pieces. Put the asparagus on a rimmed baking sheet and toss with the oil and ¼ teaspoon of the salt and ¼ of the pepper. Roast until tender, about 10 minutes. Remove from the oven and set aside.
- While the asparagus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
- Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, Parmesan, and the remaining ½ teaspoon salt. Serve immediately with additional Parmesan cheese for serving.