Friday, July 15, 2011

Penne with Roasted Asparagus and Balsamic Butter

My kids LOVED this. They kept coming back for more.
Penne with Roasted Asparagus and Balsamic Butter

From: Food and Wine

1 lb. asparagus
1 Tbs. olive oil
2 tsp. salt, divided
1/2 tsp.fresh-ground black pepper, divided
1/2 cup + 2 Tbs. balsamic vinegar
1/2 tsp. brown sugar
1 pound penne
1/4 lb. butter, cut into pieces
1/3 cup grated parmesan cheese, plus more for serving.

Preheat oven to 400 degrees. Cut the tough ends off of the asparagus. Cut the spears into 1" pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 tsp. each of the salt and pepper. Roast until tender, about 10 minutes

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 Tbs. remain. Stir in the brown sugar and the remaining 1/4 tsp. pepper. Remove from heat.

Cook the penne in a large pot of boiling, salted water until just done. about 13 minutes. Drain the pasta and toss with the butter vinegar, asparagus, parmesan and the remaining 1 3/4 tsp. salt. Serve with additional parmesan.

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