Ingredients
- 1 pound fresh asparagus spears
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 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
Preparation
Step 1
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. 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.