Penne with Roasted Asparagus and Balsamic Butter

penne tossed with roasted asparagus in a reduced-balsamic butter sauce

Makes 4 servings · 744 kcal per serving

Ingredients

• 454 g penne
• 454 g asparagus
• 13 g olive oil
• 150 g balsamic vinegar
• 114 g butter
• 30 g parmesan
• 12 g salt
• 1.1 g black pepper
• 2.3 g brown sugar

Method

1. Asparagus: Heat the oven to 400°F / 200°C. Snap off and discard the tough ends, cut the spears into 1-in pieces, and toss on a baking sheet with the olive oil and a little of the salt and pepper. Roast until tender, ~10 min.
2. Balsamic: Simmer the vinegar in a small saucepan until reduced to about 3 tbsp. Stir in the brown sugar and a little pepper, then pull from the heat.
3. Toss: Boil the penne in well-salted water until just done, ~13 min. Drain and toss with the butter, reduced vinegar, asparagus, Parmesan, and the remaining salt. Serve with more Parmesan.