Ingredients
1lbasparagus
1tbspolive oil
2tspsalt
½tspfresh-ground black pepper
½cupbalsamic vinegar,plus 2 tbsp
½tspbrown sugar
1lbpenne
¼lbbutter
1cupparmesan cheese,grated
Preparation
Heat the oven to 400 degrees F.
Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces.
Put the asparagus on a baking sheet and toss with the oil and ¼ teaspoon each of the salt and pepper. Roast for about 10 minutes until tender.
Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain.
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 for about 13 minutes until just done.
Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1¾ teaspoons salt.
Serve with additional Parmesan.
