This is such an easy, yet delicious recipe. I am a sucker for anything that has balsamic vinegar in it, especially when it’s reduced. Sooo Goooood. The recipe is great too, because you start the steps in the order they are, but can basically do them all at once, and the final components are all ready at the same time. Hence the name, EASY PEASY!
1 pound asparagus
1 tablespoon olive oil
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/2 stick butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
salt & pepper to taste
1. 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 olive oil and some salt and pepper. Roast until tender, about 10 minutes.
2. Put the balsamic 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. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta.
4. Combine the reduced balsamic, butter and asparagus in the saucepan, mix until the butter is melted. Next, add the pasta, Parmesan, salt and pepper. Serve with additional Parmesan.