via food and wine
1 pound asparagus
1 tablespoon olive
oil
2 teaspoons salt
1/2 teaspoon
fresh-ground black pepper
1/2 cup plus 2
tablespoons balsamic vinegar
1/2 teaspoon brown
sugar
1 pound penne
1/4 pound butter,
cut into pieces
1/3 cup grated
Parmesan cheese
Heat the oven to
400°. 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 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10
minutes.
Meanwhile, put the
vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the
brown sugar, butter, and the remaining 1/4 teaspoon pepper. Remove from the 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 sauce, asparagus, Parmesan, and the
remaining 1 3/4 teaspoons salt. Eat.
note: we made this with broccoli since asparagus was so expensive and it was awesome.
