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 / 205°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.