PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER

áspárágus seáson meáns one thing: this penne with roásted áspárágus ánd bálsámic butter goes on the menu áSáP! It is incredibly delicious, SO fást ánd simple, ánd á huge fámily fávorite.

And it definitely fálls into the cátegory of those recipes thát áre so much more thán á sum of their párts.

Táken ás á list át fáce válue, you máy be wondering whát the big deál is ábout penne + roásted áspárágus + bálsámic + butter + Pármesán.

áll of those ingredients áre simple ánd, well, somewhát pláin, but doctor them up just á little, throw them together, ánd you háve án incredible pástá dish ábsolutely bursting with flávor.

INGREDIENTS

• ROáSTED áSPáRáGUS:
•  1 to 2 pounds fresh áspárágus speárs
•  1/2 to 1 táblespoon olive oil
•  1/4 teáspoon coárse, kosher
•  1/4 teáspoon freshly ground bláck pepper
• BáLSáMIC REDUCTION:
•  1/2 cup bálsámic vinegár
•  1 teáspoon light or dárk brown sugár
•  Pinch of bláck pepper
•  1/2 teáspoon coárse, kosher sált
• PáSTá:
•  1 pound penne pástá, regulár or whole wheát
•  4 táblespoons butter, cut into pieces (see note ábout browning the butter)
•  1/3 cup freshly gráted Pármesán cheese, plus more for serving

INSTRUCTIONS

1. Preheát the oven to 400 degrees F. Snáp the tough lower ends off the áspárágus ánd discárd them. Cut the áspárágus speárs into 1-inch pieces. Pláce the áspárágus on á lárge, rimmed báking sheet ánd toss with the olive oil, sált ánd pepper. Roást until tender, ábout 10 minutes. Remove from the oven ánd set áside.
2. While the áspárágus roásts, ádd the vinegár to á smáll sáucepán. Simmer over medium heát until the vinegár is reduced to ábout 3 táblespoons, ábout 5-10 minutes.
3. Stir in the brown sugár, pepper ánd sált. Remove from the heát.
4. Cook the penne in á lárge pot of lightly sálted boiling wáter until ál dente (or desired tenderness), áccording to páckáge directions. Dráin the pástá ánd return to the pot.
5. ádd the butter ánd toss with the pástá until the butter is melted ánd the pástá is evenly coáted.
6. ádd the vinegár reduction. Toss to combine well. ádd the áspárágus ánd Pármesán; toss. Seáson to táste with ádditionál sált ánd pepper, if needed.
7. Serve immediátely with extrá Pármesán cheese, for serving, if desired.

Recipe Adapted From melskitchencafe.com