Name: Penne with Roasted Asparagus and Balsamic Butter
Yield: 4
Ingredients: 1 lb. asparagus -; 1 tbsp. olive oil -; 2 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; 1/2 c. plus 2 tablespoons balsamic vinegar -; 1/2 tsp. brown sugar -; 1 lb. penne -; 1/4 lb. butter -; c. grated Parmesan cheese -

Penne with Roasted Asparagus and Balsamic Butter

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Ingredients for - Penne with Roasted Asparagus and Balsamic Butter

1. 1 lb. asparagus -

2. 1 tbsp. olive oil -

3. 2 tsp. salt -

4. 1/2 tsp. fresh-ground black pepper -

5. 1/2 c. plus 2 tablespoons balsamic vinegar -

6. 1/2 tsp. brown sugar -

7. 1 lb. penne -

8. 1/4 lb. butter -

9. c. grated Parmesan cheese -

How to cook deliciously - Penne with Roasted Asparagus and Balsamic Butter

1. Stage

Heat the oven to 400° 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 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

2. Stage

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

3. Stage

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 teaspoons salt. Serve with additional Parmesan.

4. Stage

Variations: Penne with Roasted Broccoli and Balsamic Butter: When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2. Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter: Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.

5. Stage

Wine Recommendation: Balsamic vinegar, Parmesan cheese, and especially asparagus will be best served by a wine with plenty of acidity. Look for a Sancerre from the Loire Valley in France (made from sauvignon blanc grapes) or a sauvignon blanc from Italy.